a) Boil a half-full kettle.

b) Meanwhile, grate the cheese. Halve the lime. Cut the tomatoes into 1cm chunks. 

c) Pour the boiled water into a large saucepan with ¼ tsp salt on high heat. Add the rice and cook for 10-12 mins. 

d) Once cooked, drain in a sieve and pop back in the pan. Cover with a lid and leave to the side until ready to serve.

a) While the rice cooks, heat a large frying pan on medium-high heat (no oil).

b) Once hot, add the pork mince. Fry until the mince has browned, 5-6 mins. 

c) Use a spoon to break it up as it cooks. IMPORTANT: Wash your hands and equipment after handling raw mince.

a) While the mince cooks, halve the avocado and remove the stone. Use a tablespoon to scoop the flesh out onto a board. Cut into 1cm chunks.

b) Pop the avocado into a small bowl, drizzle with some olive oil and squeeze in some lime juice. Season with salt and pepper and mix together. Set the avocado aside.

c) Squeeze the remaining lime juice into a small bowl and add a pinch of salt and pepper. Add the olive oil and sugar (see pantry for both amounts). Mix together and add the tomatoes. Mix again and set aside.

a) When the mince has browned, drain and discard any excess fat. Season with salt and pepper. IMPORTANT: The mince is cooked when no longer pink in the middle.

b) Stir in the passata, Cajun spice mix (add less if you'd prefer things milder), chicken stock paste and the sugar and water for the sauce (see pantry for both amounts).

a) Bring to the boil, then lower the heat and simmer until thickened, 2-3 mins. 

b) Once the sauce has thickened, stir in the butter until melted (see pantry for amount), then remove from the heat. 

c) Taste and season with salt, pepper and a good squeeze of remaining lime juice.

a) Share the rice between your bowls. 

b) Spoon over the pork and top with the cheese, avocado and tomato salsa.

c) Serve any remaining lime wedges for squeezing over.