Brown Rice Burrito Bake

Meanwhile, pour some boiling water (you'll need quite a lot) into a large saucepan and place on high heat. Bring back to the boil, then stir in and dissolve the vegetable stock powder. Add the brown rice and simmer until cooked, 25-30 mins (add more water if it all boils away). Meanwhile, roughly chop the coriander (stalks and all) and grate the cheddar cheese. Zest and halve the lime. Drain and rinse the kidney beans in a sieve.

Put the sour cream in a bowl and stir in the lime zest. Season with salt and pepper and stir together. Slice lengthways into the avocado. Once you reach the stone turn the avocado around to cut it in half. Twist each half and pull it apart. Remove the stone then scoop out the flesh onto a board. Chop into 2cm chunks. Put the avocado into a bowl and squeeze over half the lime juice.

Preheat your grill to high. When the rice is almost cooked, add the kidney beans to your saucepan and cook for a further 3 mins. Drain the rice and beans in the sieve and return to the pan. Cover with a lid and keep warm off the heat if it's ready before everything else. Stir the remaining lime juice and half the coriander through the rice and beans, then transfer to an ovenproof dish.

Add the roasted vegetables to the dish with the rice and gently combine everything together. Sprinkle over the grated cheese and pop the dish under your grill until the cheese is bubbling, 3-4 mins.