• Finely chop garlic. • In a medium saucepan, melt the plant-based butter with a dash of olive oil over medium heat. Cook garlic until fragrant, 1-2 minutes. • Add basmati rice, the water 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. 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!

• While the rice is cooking, drain sweetcorn. • Heat a large frying pan over high heat. Cook corn kernels, tossing, until lightly browned, 4-5 minutes. Transfer to a medium bowl. • Roughly chop tomato and cucumber. Thinly slice long chilli (if using). • Add tomato, cucumber and a drizzle of white wine vinegar and olive oil to the charred corn. Season with salt and pepper, then toss to combine.

• Return frying pan to medium-high heat with enough olive oil to coat the base. • Cook plant-based crumbed chicken until golden and heated through, 2-3 minutes on each side. • Transfer to a paper towel-lined plate.

• Slice plant-based chick'n. • Divide garlic rice between bowls. Top with chick'n and charred corn salsa. • Drizzle with chimichurri sauce and plant-based aioli. Sprinkle with chilli to serve. Enjoy!