Loaded Pork Fajita Bowl

Spread the tomato and onion over an oven tray lined with baking paper. Drizzle with olive oil, season generously with salt and pepper and toss to coat. Roast until softened, 20-25 minutes.

While the veggies are roasting, finely chop the garlic (or use a garlic press). In a medium saucepan, melt the butter with a dash of olive oil over a medium heat. Add the garlic and cook 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, heat a large frying pan over a high heat. Add the sweetcorn and cook, tossing occasionally, until lightly charred, 4-5 minutes. Transfer to a small bowl. Slice the lemon (see ingredients list) into wedges. Roughly chop the coriander.

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

Slice the pork loin steaks into 2cm strips. In a medium bowl, combine the Tex-Mex spice blend, a drizzle of olive oil and season with salt and pepper. Add the pork strips and toss to coat. Return the frying pan to a medium-high heat with a drizzle of olive oil. Add 1/2 the pork and cook until browned and cooked through, 3-4 minutes. Transfer to a plate and repeat with the remaining pork strips.