• Boil the kettle. Half-fill a medium saucepan with boiling water. • Cook basmati rice in boiling water, uncovered, over a high heat until tender, 12 minutes. • Drain rice and return to the saucepan. Add chicken-style stock powder and 1/2 the butter and stir to combine. • Meanwhile, combine Tex-Mex spice blend and a drizzle of olive oil in a large bowl. Add plant-based mince and turn to coat.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook veggie mince, breaking up with a spoon, until just browned, 4-5 minutes. • Remove pan from heat, then add enchilada sauce (see ingredients), a pinch of brown sugar, a splash of water and remaining butter. Stir to combine, then toss veggie mince to coat.

• Meanwhile, roughly chop tomato. Slice avocado in half, scoop out flesh and roughly chop. • In a small bowl, combine tomato, avocado, a pinch of salt and a drizzle of white wine vinegar and olive oil. Little cooks: Help prep the avo!

• Stir baby spinach leaves through child's portion. Top both with plant-based mince and any remaining sauce from the pan. • Tear over coriander to serve. Serve with avocado salsa and mayonnaise. Enjoy!