Mexican Beef Burrito Bowl

• Meanwhile, boil the kettle. Slice corn cob in half. Roughly chop tomato and cucumber. Grate carrot. • In a medium heatproof bowl, add corn, then cover with boiling water. • Cover bowl with a plate, then leave until corn is bright yellow, 10 minutes. • Drain and set aside.

• In a medium bowl, combine tomato, cucumber and a drizzle of vinegar. • Season with salt and pepper. Toss to coat.

• In a large frying pan, heat a drizzle of olive oil over high heat. • When oil is hot, cook beef mince, breaking up with a spoon, until browned, 3-4 minutes. • Add carrot and cook until softened, 2-3 minutes. TIP: Drain the oil from the pan before adding the carrot for best results.

• Reduce heat to medium-high, then add Tex-Mex spice blend and tomato paste and cook, stirring, until fragrant, 1 minute. • Add the water (for the beef) and stir until well combined. Remove pan from heat. Season to taste.