• In a medium saucepan, heat the butter with a drizzle of olive oil over medium heat. Cook garlic paste 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 rice is tender and water is absorbed, 10 minutes. TIP: Cover the pan with a lid if the garlic paste starts to spatter! TIP: The rice will finish cooking in its own steam so don't peek!

• Meanwhile, chop mild chorizo into 1cm chunks. Finely chop cucumber. Thinly slice onion (see ingredients). Drain sweetcorn. • Heat a large frying pan over high heat. Cook sweetcorn until lightly browned, 4-5 minutes. Transfer to a medium bowl. TIP: Cover the pan with a lid if the corn kernels are “popping” out.

• Return the frying pan to medium-high heat with a drizzle of olive oil. Cook chorizo and onion, tossing, until browned and tender, 5-6 minutes. • Add mild chipotle sauce and the brown sugar, and cook until sticky and caramelised, 1-2 minutes. Remove pan from heat and cover to keep warm.

• Add cucumber to the charred corn, along with a a drizzle of white wine vinegar and olive oil. Season to taste. • Stir baby spinach leaves through rice until wilted. • Divide spinach rice between bowls. Top with chorizo and charred corn salsa. • Tear coriander over to garnish. Serve with sour cream (see ingredients). Enjoy!