Dice the white onion and sauté half in a pan in a glug of olive oil. Cook for 10 minutes until very soft. Meanwhile, wash the rice until the water runs clear.

Add in the cayenne pepper, turmeric, paprika, and grate in the garlic and toast for 1 minute.

Add the rice, 300ml water, chopped tomato and salt to taste. Cover the pan with a lid and simmer for 10 minutes. Fluff the rice up with a fork and allow to cool slightly.

In a separate pan, heat up a glug of oil and pop in the cumin seeds. When they start to sizzle, add in the other half of the white onion and cook for 5-7 minutes until softened. Add in drained cannellini beans and warm through for a few minutes. Season with salt and set to one side.

Dice the tomatoes, red onion and coriander, then combine in a bowl with any juices from the tomato. Season with salt and the juice of one lime.

Gently fry the Quorn Peri Peri Strips in a frying pan with a small glug of oil until warmed through and slightly crispy.

Warm your tortilla, then place it onto a sheet of foil. Layer on the rice, beans, Quorn Peri Peri Strips, salsa and spinach. Roll up the tortilla into a burrito shape and wrap with the foil to keep it together. Cut in half and serve. Optionally, you can toast the burrito in a pan too.