Halve the pepper and discard the core and seeds. Chop into 1cm chunks. Trim the carrot, then coarsely grate (no need to peel). Peel and grate the garlic (or use a garlic press).

Heat a large frying pan on high heat (no oil).

Once the pan is hot, add the pepper and cook until charred, 5-6 mins. Adjust the heat if necessary. Stir only twice during this time - you want the pepper to pick up some nice colour.

Meanwhile, heat a drizzle of oil in a medium saucepan on medium-high heat.

Once hot, add half the garlic and cook for 1 min. Stir in the bulgur and cook until coated, 1 min.

Add the water for the bulgur (see pantry for amount) and half the chicken stock paste and bring to the boil.

Ssimmer for 1 min. Pop a lid on the pan and remove from the heat. Leave to the side for 12-15 mins or until ready to serve.

To to the pan with the charred pepper, add the pork mince and carrot. Fry until the meat has browned and carrot has softened, 5-6 mins.

Use a spoon to break it up as it cooks, then drain and discard any excess fat. Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw mince. The pork is cooked when no longer pink in the middle.

Add the remaining garlic, Cajun spice and tomato puree to the pork. Stir-fry for 30 secs.

Next, add the remaining chicken stock paste, sun-dried tomato paste and water for the sauce (see pantry for amount) to the pork. Stir to combine, bring to the boil, the reduce the heat slightly and simmer until the sauce has thickened, 2-3 mins.

Meanwhile, pick the mint leaves from their stalks and roughly chop (discard the stalks).

Stir half of the mint through the cooked bulgur.

Taste the pork and season with salt and pepper if needed.

Share the minty bulgur between your bowls. 

Top with the Cajun pork.

Finish with a scattering of the remaining mint.

Enjoy!