Buffalo Cauliflower (v)

Add the cauliflower wedges to the spiced mayo and use your hands to make sure they are well covered. Tip the breadcrumbs onto the wedges and toss to coat evenly. Transfer the cauliflower onto a baking tray. Drizzle with oil and season with salt and pepper. Roast on the middle shelf of your oven until golden brown and crispy, 20-25 mins . TIP: The cauliflower is cooked when you can easily slip a knife through.

Pour the boiling water (see ingredients for amount) into a large saucepan and bring back to the boil over high heat. Once boiling, stir in the rice and ground cumin and season with salt and pepper. Lower the heat to medium and pop a lid on the pan. Cook for 10 mins, then remove from the heat and set aside (still covered) for another 10 mins. TIP: The rice will finish cooking in its own steam.

Meanwhile, drain the sweetcorn in a sieve. Heat a frying pan over high heat (no oil!). When hot, add the corn and fry, turning occasionally, until black spots start to appear, 3-5 minutes. Peel and grate the garlic (or use a garlic press). Roughly chop the coriander (stalks and all). Zest the lime and chop into wedges. Once the corn has charred, stir in the garlic and cook for 1 minute more. Remove from the heat.

Halve the tomatoes. 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 insides and into squares. In a large bowl, combine the corn, tomatoes, avocado, coriander, lime zest, a squeeze of lime juice (to taste) , a good glug of olive oil and a pinch of salt and pepper.