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

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

Stir in the bulgur and cranberries, then 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, trim the carrots and parsnip, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons.

Halve and peel the onion, then cut each half into 4-6 wedges.

In a small bowl, stir together the harissa, half the honey and the olive oil for the dressing (see pantry for amount). Season with salt and pepper, then set aside. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.

Pop the carrot, parsnip and onion onto a large baking tray. 

Drizzle with olive oil and season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, roast on the top shelf until tender, 20-25 mins. Turn halfway through.

When the veg has 5 mins remaining, remove the tray from the oven and drizzle over the remaining honey.

Return to the oven and bake for the remaining time until caramelised, 5 mins. 

Once the bulgur is cooked, stir through the butter (see pantry for amount). Fluff it up with a fork to separate the grains. 

Share the bulgur between your bowls and pile the roasted veg on top. Drizzle over the honey harissa dressing. 

Crumble the goat's cheese over the top and scatter with the toasted almonds to finish.

Enjoy!