• Finely chop garlic. Drain sweetcorn. In a medium saucepan, heat the plant-based butterwith a dash of olive oil over medium heat. • Cook half the garlic and corn 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 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!

• Meanwhile, thinly slice brown onion.

• When rice has 10 minutes remaining, heat a large frying pan with a drizzle of olive oil over medium-high heat. • Cook beef mince and onion, breaking up mince with a spoon, until just browned, 4-5 minutes.

• Add all-American spice blend and remaining garlic and cook, until fragrant, 1 minute. • Remove pan from heat then stir in sweet & savoury glaze and a splash of water, until combined. Season to taste.

• While mince is cooking, in a large bowl, combine slaw mix, baby spinach leaves, plant-based aioli and a drizzle of olive oil. Season.

• Divide corn rice between bowls. Top with smokey Southern-style beef mince and creamy slaw. • Tear over coriander to serve. Enjoy!