• Finely chop garlic. Drain the sweetcorn. • In a medium saucepan, heat the butter with a dash of olive oil over medium heat. Cook sweetcorn and half the garlic, until fragrant, 1-2 minutes. • Add basmati rice, the water, and a generous pinch of salt, then stir. Bring to the boil, then 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: The rice will finish cooking in its own steam so don't peek!

• Meanwhile, slice avocado in half, scoop out flesh, and roughly chop. Roughly chop tomato. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook diced bacon, breaking up with a spoon, until golden, 6-7 minutes. Transfer to a small bowl, then add roasted tomato salsa and stir to combine.

• SPICY! This spice blend is hot! Add less if you're sensitive to heat. In a medium bowl, combine beef mince, fine breadcrumbs, Mexican Fiesta spice blend, the egg, remaining garlic and a pinch of salt. • Using damp hands, roll heaped spoonfuls of beef mixture into small meatballs (4-5 per person). Transfer to a plate.

• Return frying pan to medium-high heat with a drizzle of olive oil. Cook meatballs, turning, until browned and cooked through, 8-10 minutes (cook in batches if your pan is getting crowded).

• Meanwhile, combine avocado, tomato and a drizzle of white wine vinegar and olive oil in a second medium bowl. Toss to combine and season to taste.

• Divide corn rice between bowls. • Top with Mexican beef meatballs and avocado salsa. • Spoon over bacon-tomato salsa and Greek-style yoghurt. Tear over coriander to serve. Enjoy!