• Boil the kettle. Half-fill a medium saucepan with boiling water. • Add basmati rice and a pinch of salt and cook, uncovered, over high heat until tender, 12 minutes. • Drain and set aside.

• Meanwhile, drain sweetcorn. • Discard any liquid from beef strips packaging and season with salt and pepper. • Heat a large frying pan over high heat. Cook corn kernels until lightly browned, 4-5 minutes. Transfer to a large bowl. TIP: Cover the pan with a lid if the kernels are ‘popping’ out.

• Return frying pan to high heat with a drizzle of olive oil. • When oil is hot, cook beef strips in batches, tossing, until browned and cooked through, 1-2 minutes. • Remove pan from heat, then add BBQ sauce, mild chipotle sauce (see ingredients), the honey, butter and a splash of water. Toss to coat. Season to taste. TIP: Cooking the meat in batches over high heat helps it stay tender.

• To the bowl with corn, add mixed salad leaves and a drizzle of white wine vinegar and olive oil. Season to taste. • Divide rapid rice between bowls. • Top with chipotle beef and corn salad. • Dollop with sour cream. • Serve with corn chips. Enjoy!