Mexican Beef Burrito Bowl

While the rice is cooking, cut the corn cob in half. Finely chop the red onion, tomato and cucumber. Zest the lemon to get a pinch, then slice into wedges. Grate the carrot (unpeeled). In a medium heatproof bowl, add the corn and cover with boiling water from the kettle. Leave until bright yellow, 7 minutes. Drain and set aside.

In a medium bowl, combine the tomato, cucumber, a spoonful of red onion (feel free to leave this out if you don't like raw onion!), lemon zest and a squeeze of lemon juice. Season with salt and pepper, then set aside.

In a large frying pan, heat a drizzle of olive oil over a high heat. When the oil is hot, cook the beef mince, breaking up with a spoon, until browned, 3-4 minutes. Add the grated carrot and remaining onion and cook until softened, 2-3 minutes.

SPICY! You may find the spice blend hot! Feel free to add less, depending on your taste. Reduce the heat to medium-high, add the Mexican Fiesta spice blend and tomato paste and cook, stirring, until fragrant, 1 minute. Add the water (for the beef) and stir until well combined. Remove the pan from the heat and season to taste.