Preheat your oven to 220°C/200°C fan/gas mark 7.

Pour the water for the bulgur (see pantry for amount) into a large saucepan, stir in half the chicken stock paste and bring to the boil.

Stir in the bulgur, bring back up to the boil and simmer 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.

Meanwhile, peel and grate the garlic (or use a garlic press).

In a large bowl, combine the breadcrumbs, salt and water for the breadcrumbs (see pantry for both amounts), half the garlic and half the chermoula spice mix.

Add the pork mince. Season with pepper and mix together with your hands. Roll into evenly-sized balls, 5 per person. IMPORTANT: Wash your hands and equipment after handling raw mince.

Pop the meatballs onto a large baking tray.

Bake on the top shelf of the oven until browned on the outside and cooked through, 12-15 mins. IMPORTANT: The meatballs are cooked when no longer pink in the middle.

Meanwhile, finely chop the chives (use scissors if easier). Trim the courgette, then quarter lengthways. Chop into 1cm chunks.

Trim and halve the carrot lengthways (no need to peel). Slice widthways into ½cm thick half moons.

Heat a drizzle of oil in a large frying pan on high heat. Once hot, add the courgette and carrot. Cook until charred, 6-8 mins total. Turn only every couple of mins.

Once cooked, season with salt and pepper, then transfer the charred veg to a bowl.

Pop the (now empty) pan back on medium heat with a drizzle of oil (no need to clean).

Add the remaining garlic and remaining chermoula spice mix (add less if you'd prefer things milder) to the pan and fry for 30 secs.

Stir in the passata, sugar and water for the sauce (see pantry for both amounts) and the remaining chicken stock paste.

Bring to the boil, then lower the heat and simmer until thickened, 3-4 mins. 

Once the meatballs are cooked, stir them into the spiced sauce along with the charred courgette.

Simmer until piping hot, 1 min. Season with salt and pepper and remove from the heat. 

Fluff up the bulgur with a fork and stir through half the chives. Top with the chermoula meatballs and charred veg.

Crumble over the Greek style cheese and scatter over the remaining chives to finish.