• Finely chop garlic. • In a medium saucepan, heat a drizzle of olive oil over medium heat. Cook half the garlic until fragrant, 1-2 minutes. • Add basmati rice, the water (for the rice) 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: The rice will finish cooking in its own steam so don't peek!

• Meanwhile, slice avocado in half, scoop out flesh and finely chop. Finely chop cucumber. • Drain and rinse black beans.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook soffritto mix and black beans, stirring, until softened, 5-7 minutes.

• SPICY! This spice blend is hot! Add less if you're sensitive to heat. Add tomato paste, Mexican Fiesta spice blend and remaining garlic. Cook until fragrant, 1-2 minutes. • Add the brown sugar and the water (for the sauce), and simmer until slightly thickened, 1-2 minutes. Stir to combine. Season to taste.

• In a small bowl, combine avocado, cucumber and a drizzle of white wine vinegar and olive oil. Season to taste.

• Divide garlic rice and Mexican black bean chilli between bowls. • Top with avocado and cucumber salsa. Dollop over plant-based mayo. Tear over coriander (see ingredients). Enjoy!