American-Style BBQ Jackfruit

Finely chop the garlic. In a medium saucepan, melt the butter (for the rice) with a dash of olive oil over a medium heat. Cook 1/2 the garlic until fragrant, 1-2 minutes. Add the basmati rice, water and the salt, stir, then bring to the boil. Reduce the heat to low and cover with a lid. Cook for 10 minutes, then remove from the heat and keep covered until the rice is tender and the water is absorbed, 10 minutes.

TIP: The rice will finish cooking in its own steam so don't peek!

While the rice is cooking, combine the mayonnaise, 1/2 the sour cream, a drizzle of olive oil and a splash of the pickling liquid in a medium bowl. Season to taste. Roughly chop the baby spinach leaves. Drain the sweetcorn (see ingredients). Heat a large frying pan over a high heat. Cook the sweetcorn until lightly browned, 4-5 minutes. Transfer to the mayo dressing.

TIP: Cover the pan with a lid if the kernels are "popping" out.

When the rice has 5 minutes cook time remaining, return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the remaining onion until softened, 3-4 minutes. Add the Louisiana spice blend and remaining garlic and cook until fragrant, 1 minute. Add the BBQ marinated jackfruit, butter (for the sauce) and a splash of water. Cook, stirring to combine, until warmed through, 2-3 minutes. Remove from heat, then stir through the remaining sour cream. Season to taste.

Combine the slaw mix and baby spinach with the mayo dressing and charred corn. Season to taste and toss to coat.