• To a medium saucepan, add the water (for the rice) and bring to the boil. • Add basmati rice, stir, cover with a lid and reduce heat to low. • Cook for 10 minutes, then remove pan from heat and keep covered until rice is tender and water is absorbed, 10 minutes. TIP: The rice will finish cooking in its own steam so don't peek!

• Meanwhile, thinly slice red onion (see ingredients). • In a small bowl, combine the white wine vinegar and a good pinch of sugar and salt. • Scrunch sliced onion in your hands, then add it to pickling liquid. Add enough water to just cover onion. Set aside.

• Slice avocado in half and scoop out flesh. Slice lemon into wedges. • In a medium bowl, mash avocado with a squeeze of lemon juice and a drizzle of olive oil until smooth. Season to taste and set aside.

• Roughly chop mild chorizo. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook chorizo until golden, 7-8 minutes. Transfer to a paper towel lined plate. • Return frying pan to medium-high heat with a drizzle of olive oil. Cook beef mince (no need for oil!), breaking up with a spoon, until just browned, 4-5 minutes. • Add Tex-Mex spice blend and tomato paste, and cook, stirring, until fragrant, 1 minute. • Add the water (for the beef), and simmer until slightly thickened, 1 minute. Season to taste.

• While the beef is cooking, finely chop tomato. • In a medium bowl, combine tomato with a drizzle of olive oil and a squeeze of lemon juice. Season.

• Drain pickled onion. Bring everything to the table. • Build your own plate with rice, Tex-Mex beef, chorizo, guacamole, pickled onion, zingy tomato, Cheddar cheese and sour cream. • Serve with any remaining lemon wedges. • If you've selected an add on bundle, serve with roasted corn cobs. Enjoy!