Chilli-Lime Jackfruit & Garlic Rice

While the onion is pickling, finely chop the garlic. In a medium saucepan, heat a drizzle of olive oil over a medium-high heat. Cook 1/2 the garlic until fragrant, 1-2 minutes. Add the basmati rice, the water and a pinch of 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, 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 a medium bowl.

TIP: Cover the pan with a lid if the corn 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 chilli & lime marinated jackfruit, plant-based butter, a splash of water and the remaining garlic and cook, stirring to combine, until warmed through and fragrant, 2-3 minutes. Remove from the heat, then stir through 1/2 the plant-based sour cream. Season to taste.

Add the slaw mix, baby spinach, plant-based mayo, a splash of the pickling liquid and a drizzle of olive oil to the charred corn. Toss to combine and season to taste.