Finely chop the garlic (or use a garlic press). In a medium saucepan, melt the butter with a dash of olive oil over a medium heat. Add the garlic and cook until golden and fragrant, 1-2 minutes. Add the basmati rice, water (for the rice) and the salt and bring to the boil. Reduce the heat to low and cover with a lid. Cook for 10 minutes, then remove from the heat and keep covered until the rice is tender and the water has absorbed, 10 minutes. TIP: The rice will finish cooking in its own steam so don't peek!

While the rice is cooking, thinly slice the red onion (see ingredients list). In a small bowl, combine the vinegar, water (for the onion) and a generous pinch of salt and sugar. Scrunch the onion in your hands, then add to the pickling liquid and stir to coat. Set aside until just before serving.

Slice the kernels from the corn cob. Drain and rinse the red kidney beans. Finely chop the tomato. Roughly chop the coriander. Thinly slice the spring onion. Scoop out the avocado flesh using a spoon and mash in a medium bowl. Add the tomato, 1/2 the coriander, a good squeeze of lime juice and a drizzle of olive oil to the avocado. Stir until smooth and well combined. Season to taste with salt and pepper. Slice the remaining lime into wedges.

Heat a large frying pan over a high heat. Add the corn kernels and cook until charred, 4-5 minutes. TIP: Cover the pan with a lid or foil if the kernels are “popping” out. Transfer to a bowl.

SPICY! The spice blend is hot, use less if you're sensitive to heat. Return the pan to a medium-high heat with a drizzle of olive oil. Add the red kidney beans and Mexican Fiesta spice blend (see ingredients list) and cook, stirring, until coated and fragrant, 1-2 minutes. Add the enchilada sauce and simmer until heated through, 2 minutes. Season to taste.

Drain the pickled onion. Stir the spring onion through the garlic rice. Divide the rice and saucy beans between bowls. Add the charred corn, pickled onion, guacamole and a dollop of Greek yoghurt and top with the remaining coriander. Serve with the lime wedges.