• Finely chop garlic. • In a medium saucepan, heat a drizzle of olive oil over medium heat. Cook half the garlic until fragrant, 1-2 minutes. • Add the water (for the rice) and a generous pinch of salt and bring to the boil. Add jasmine rice, stir, cover with a lid and reduce heat to low. Cook for 12 minutes, then remove from heat. • Keep covered until rice is tender and water is absorbed, 12 minutes. TIP: The rice will finish cooking in its own steam, so don't peek!

• While the rice is cooking, drain sweetcorn. • Drain and rinse red kidney beans. • Grate carrot. Set aside. • Heat a large frying pan over high heat. Cook corn kernels until lightly browned, 4-5 minutes. Transfer to a medium bowl. • While the corn is cooking, roughly chop baby spinach leaves and tomato. • Thinly slice red onion. TIP: Cover the pan with a lid if the corn kernels are 'popping' out.

• In a small heatproof bowl, combine onion, the white wine vinegar, a splash of water and a good pinch of sugar and salt. • Microwave the pickled onion mixture in 30 second bursts, until softened. • To the bowl with the charred corn, add spinach and tomato. Drizzle with olive oil. Toss to combine. Season with salt and pepper to taste.

• Return frying pan to medium-high heat with a drizzle of olive oil. • Cook carrot, stirring, until tender, 2-3 minutes.

• Add Tex-Mex spice blend, tomato paste and the remaining garlic and cook until fragrant, 1-2 minutes. • Stir in kidney beans, mild chipotle sauce (see ingredients), the water (for the beans), the brown sugar and the plant-based butter. Simmer until slightly thickened, 1-2 minutes. • Season to taste.

• Divide garlic rice between bowls. • Top with beans, charred corn salsa and pickled onion. • Top with a dollop of plant-based coconut yoghurt to serve. Enjoy!