• Finely chop garlic. • In a medium saucepan, heat the 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, roughly chop tomato. Roughly chop coriander. Drain the sweetcorn. Slice lemon into wedges. • SPICY! This is a mild spice blend, but use less if you're sensitive to heat. In a large bowl, combine Tex-Mex spice blend (see ingredients), remaining garlic and a drizzle of olive oil. Season with salt and pepper, then add beef strips, tossing to coat. Set aside.

• Heat a large frying pan over high heat. • Cook corn kernels until lightly browned, 4-5 minutes. • Transfer charred corn to a medium bowl. Top with tomato and coriander. Drizzle with olive oil. Season, then toss to coat. TIP: Cover the pan with a lid if the kernels are popping" out."

• Slice avocado (see ingredients) in half, then scoop out the flesh. • Transfer avo to a small bowl, then mash with a fork. • Add sour cream and a squeeze of lemon juice. Stir to combine, then season to taste. TIP: For a smoother crema, use a food processor or stick blender. Little cooks: Get those muscles working and help mash the avocado!

• Return frying pan to high heat with a drizzle of olive oil. • When the oil is hot, cook beef strips, in batches, until browned and cooked through, 1-2 minutes. • Transfer to a plate. TIP: Cooking the beef in batches over high heat helps it stay tender.

• Divide garlic rice between bowls. Top with Tex-Mex beef, charred corn salsa and avocado crema. • Sprinkle with shredded Cheddar cheese. Serve with remaining lemon wedges. Enjoy! Little cooks: Show them how it's done by building the burrito bowls! Enjoy!