a) Boil a half-full kettle.

b) Once boiled, 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.

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

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

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

b) Once hot, add the beef mince and the sliced mushrooms. Cook until browned, 5-6 mins.

c) Use a spoon to break the mince 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. It's cooked when no longer pink in the middle.

a) Stir the garlic and harissa paste into the beef mince. Fry for 1 min.

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

c) Bring the sauce to the boil, then simmer until slightly thickened, 3-4 mins.

a) Add the spinach to the frying pan a handful at a time until wilted and piping hot, 1-2 mins.

b) Taste the sauce and season with salt, pepper and a pinch more sugar if needed.

a) Share the bulgur wheat between bowls. 

b) Top with the beef and sauce. 

c) Spoon over the yoghurt to finish.