• 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, return to saucepan, then stir through half the butter. Set aside. TIP: The rice will finish cooking in its own steam so don't peek!

• Meanwhile, thinly slice onion (see ingredients). In a large frying pan heat a drizzle of olive oil over medium-high heat. Cook onion until softened, 4-5 minutes. • SPICY! This spice blend is hot! Add less if you're sensitive to heat. Add tomato paste and Mexican Fiesta spice blend, and cook until fragrant, 1-2 minutes. • Add pulled pork, the brown sugar, remaining butter and a splash of water, and cook, breaking up with a spoon, until heated through, 1-2 minutes. Season with pepper.

• Meanwhile, grate carrot. Drain sweetcorn. • In a medium bowl, combine shredded red cabbage, carrot, corn, mayonnaise and a drizzle of white wine vinegar and a drizzle of olive oil. Season to taste.

• Divide the butter rice between bowls. • Top with fiery pulled pork and creamy corn slaw. • Sprinkle over shredded Cheddar cheese and dollop with sour cream to serve. Enjoy!