Chilli Beef Burrito Bowl

Pour the cold water for the rice (see ingredients for amount) into a saucepan and bring to the boil. When boiling, add 1/4 tsp of salt, stir in the rice, lower the heat to medium and pop a lid on the pan. Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

Heat a drizzle of oil in a frying pan on high heat. When the oil is hot, add the beef mince and cook until browned, 4-5 mins. Use a wooden spoon to break it up as it cooks. Drain and discard any excess fat from the beef, turn the heat down to medium-high and add the shallot, and season with salt and pepper. Stir together and cook until the shallot has softened, 3-4 mins.

Stir in the garlic and chipotle paste (add less chipotle if you don't like heat). Cook for 1 minute, then add the tomato passata, water (see ingredients for amount), beef stock paste and kidney beans (both whole and mashed). Stir to combine, bring to the boil and simmer until the mixture has reduced and is nice and thick, 4-5 mins.

Zest and halve the lime. Halve the tomatoes. Trim the root from the baby gem lettuce, halve lengthways and thinly slice widthways. Squeeze some lime juice into a bowl and add a drizzle of olive oil. Season with salt, pepper and a pinch of sugar. Mix together and add the tomatoes, mix again. Pop the soured cream in a small bowl and add the lime zest. Season with salt and pepper and mix together.