a) Boil a half-full kettle.

b) Pour the boiled water into a large saucepan with 0.25 tsp salt on high heat. Add the rice and cook for 10-12 mins.

c) 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) Meanwhile, grate the cheese. 

b) Trim the baby gem, halve lengthways, then thinly slice.

c) Peel and grate the garlic (or use a garlic press).

a) In a medium bowl, combine the cider vinegar, sugar and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper. 

b) Add the baby gem to the dressing. Toss to coat, then set aside.

a) Heat a large frying pan on medium-high heat (no oil).

b) Once hot, add the plant-based burgers to the pan and use a spoon to mash into a mince-like texture as it cooks.

c) Cook until the plant-based mince is browned, 5-6 mins. Season with salt and pepper. IMPORTANT: Ensure they're piping hot throughout.

a) Add the garlic, tomato puree and Central American style spice mix to the pork. Cook until fragrant, 1 min.

b) Stir in the veg stock paste, honey and water for the plant-based mince (see pantry for both amounts). Bring to the boil and simmer until thickened, 2-3 mins.

a) Share the rice between your bowls. 

b) Top with the baby gem salad and spiced plant-based mince.

c) Sprinkle over the cheese and drizzle over the burger sauce.

Enjoy!