a) Fill and boil your kettle.

b) Halve the pepper and discard the core and seeds. Chop into 2cm chunks.

c) Cut the Tenderstem® broccoli into thirds.

d) Peel and grate your garlic (or use a garlic press).

a) Heat the oil (see pantry for amount) in a deep saucepan on medium heat. Once hot, add the garlic and fry for 1 min.

b) Stir in the bulgur and cook until coated, 1 min.

c) Pour the boiled water for the bulgur (see pantry for amount) and veg stock paste into the sauce pan and bring to the boil. 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, heat a drizzle of oil in a large frying pan on high heat.

b) Once hot, add the chicken, pepper and chermoula spice mix (add less if you'd prefer things milder). Season with salt and pepper, then stir to combine.

c) Fry until the pepper has softened and the chicken is golden brown and cooked through, 8-10 mins. Stir occasionally and lower the heat if needed. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. The chicken is cooked when no longer pink in the middle.

a) Once the chicken is cooked, add the Tenderstem® to the pan and stir-fry for 2-3 mins, then add a splash of water.

b) Pop a lid on the pan, or cover in foil, and cook until tender, a further 2-3 mins.

c) Season with salt and pepper.

a) When the bulgur is cooked, fluff it up with a fork.

b) Stir through the harissa paste (add less if you'd prefer things milder).

c) Add the bulgur to the chicken and veg pan, then gently mix together until combined. Taste and add salt and pepper if needed.

a) Spoon the chicken and veg bulgur into your bowls.

b) Finish with a dollop of yoghurt.

Enjoy!