• Finely chop garlic. • In a medium saucepan, heat the butter with a dash of olive oil over medium heat. Cook garlic until fragrant, 1-2 minutes. • Add basmati rice, the water (for the rice) and a generous pinch of salt. Stir, then bring to the boil. Reduce heat to low and cover with a lid. • Cook for 10 minutes, then remove 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, boil the kettle. Slice corn cob in half. Finely chop tomato and cucumber. Grate carrot. • In a medium heatproof bowl, add corn, then cover with the boiling water. • Cover bowl with a plate, then leave until corn is bright yellow, 10 minutes. • Drain and set aside.

• In a medium bowl, combine tomato, cucumber and a drizzle of vinegar. • Season with salt and pepper, then toss to coat.

• In a large frying pan, heat a drizzle of olive oil over high heat. • When oil is hot, cook beef mince, breaking up with a spoon, until browned, 3-4 minutes. • Add carrot and cook until softened, 2-3 minutes. TIP: For best results, drain the oil from the pan at the end of this step!

• Reduce heat to medium-high, then add Tex-Mex spice blend and tomato paste and cook, stirring, until fragrant, 1 minute. • Add the water (for the beef) and stir until well combined. Remove pan from heat. Season to taste.

• Divide garlic rice and Mexican beef between bowls. • Top with corn, tomato-cucumber salsa and shredded Cheddar cheese. • Dollop over light sour cream to serve. Enjoy!