b) Halve, peel and thinly slice the onion.

c) Halve the bell pepper and discard the core and seeds. Slice into thin strips.

a) Heat a drizzle of oil in a large frying pan on medium heat.

b) Once hot, add the onion and sliced pepper, season with salt and pepper and fry, stirring occasionally, until golden, 10-12 mins.

c) Add the chermoula spice mix (add less if you'd prefer things milder) and sugar (see pantry for amount). Cook until caramelised, 1-2 mins more.

a) Meanwhile, pour the water for the bulgur (see pantry for amount) into a large saucepan, stir in the veg stock paste and bring to the boil.

b) Stir in the bulgur, bring back up to the boil and simmer for 1 min.

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

a) When the veg is caramelised, transfer to a bowl and cover with a lid or foil to keep warm.

b) Give the frying pan a quick wipe clean.

c) Return the frying pan to medium-high heat with a drizzle of oil.

d) Once hot, add the diced chicken and fry, turning frequently, until golden, 8-10 mins. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.

a) When the chicken is cooked, add the red pepper chilli jelly and stir to glaze the chicken.

b) Add the caramelised pepper and onions, harissa paste and butter (see pantry for amount) to the bulgur and toss together.

c) Season with salt and pepper.

a) Share the bulgur and veg between your serving bowls.

b) Top with the rocket on one side and the glazed chicken on the other. Spoon over any remaining glaze from the pan.

c) Finish by drizzling over the soured cream.