Chilli Sin Carne

While the rice is cooking, finely chop the brown onion. Finely chop the garlic (or use a garlic press). Grate the carrot (unpeeled). Slice the corn kernels from the cob. Finely chop the Kumato and coriander. In a small bowl, combine the Kumato, coriander and white wine vinegar. Drizzle with a little olive oil and season with salt and pepper. Toss to coat.

Slice the avocado in half and scoop the flesh out of its skin. Place the avocado in a small bowl and mash with a fork. Add the sour cream and stir to combine. Season to taste with salt and pepper. TIP: For a smoother crema, use a food processor or stick blender.

In a large frying pan, heat a drizzle of olive oil over a high heat. Add the onion and cook until softened, 3 minutes. Add the garlic and cook until fragrant, 1 minute. Add the grated carrot and corn and cook until softened, 2-3 minutes.

Add the butter to the veggies in the frying pan and stir until melted. Add the Mexican Fiesta spice blend and cook until fragrant, 1 minute. Stir through the tomato paste. Add the diced tomatoes, Quorn mince (1/2 packet for 2 people / 1 packet for 4 people) and water (for the sauce) and crumble in the vegetable stock (1 cube for 2 people / 2 cubes for 4 people). Reduce the heat to medium-high and cook until reduced and thickened, 5-6 minutes. Season to taste with salt and pepper.