• Finely chop garlic. • In a medium saucepan, heat the butter with a dash of olive oil over medium heat. Cook garlic, stirring, until fragrant, 1 minute. • 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 and keep covered until the rice is tender and the water is absorbed, 10 minutes. TIP: The rice will finish cooking in its own steam so don't peek!

• When the rice has 10 minutes remaining, heat a large frying pan over medium-high heat. Cook pork mince and sliced mushrooms (no need for oil!), breaking up with a spoon, until just browned, 6-7 minutes. • Add All-American spice blend, and cook until fragrant, 1 minute. • Remove from heat and stir through sweet & savoury glaze and a splash of water, tossing to combine. Season to taste.

• While the pork is cooking, roughly chop tomato and baby spinach leaves. • In a medium bowl, combine spinach, tomato, a drizzle of white wine vinegar and olive oil. Season to taste.

• Divide garlic rice between bowls. • Top with American BBQ pork and mushroom, Cheddar cheese and salsa to serve. Enjoy!