• Boil the kettle. Drain corn kernels. In a medium saucepan, heat the plant-based butter with a dash of olive oil over medium heat. • Cook corn and half the garlic paste, until fragrant, 1-2 minutes. Add jasmine rice, the boiling water (11/4 cups for 2 people/ 21/2 cups for 4 people) and a generous pinch of salt. • Stir, reduce heat to low and cover with a lid. • Cook for 12 minutes, then remove from heat and keep covered until the rice is tender and the water is absorbed, 12 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 with a drizzle of olive oil over medium-high heat. • Cook plant-based mince and pre-chopped onion, breaking up mince with a spoon, until just browned, 4-5 minutes. • Add All-American spice blend and remaining garlic paste 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 the mince is cooking, slice avocado in half, scoop out flesh and thinly slice. • In a large bowl, combine slaw mix, avocado, plant-based aioli and a drizzle of olive oil. Season.

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