Artichoke & Orange Bulgar

Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7

Drain the artichokes and pat dry

Place the artichokes on an oven-proof tray, coat well with 1-2 tbsp olive oil and sprinkle with the pumpkin seeds

Put in the oven for 15 min or until brown

Boil a kettle

Add the bulgar wheat, stock cube(s) and cranberries to a pot, add 135ml (270ml) of boiling water, cover with a lid and place on a medium-low heat

Simmer for 5 min or until almost all the water is absorbed

Remove from the heat and allow to rest with the lid on for 10 min or until all the water has been absorbed

Meanwhile, peel and dice the onion(s) finely

Remove the thyme's leaves and discard the stems

Grate the zest of the orange(s) and slice the celery (approx. 1cm)

Add 1-2 tbsp of olive oil to a large pan on a medium heat

Once the oil is hot, add the onion, thyme and orange zest and cook for 5 min or until the onion is soft

Cut the orange(s) in half

Add the celery to the pan

Cook for 3 min or until the celery is warm through, stirring constantly

Check the artichokes and remove from the oven if the pumpkin seeds are beginning to burn

Meanwhile, drain and rinse the butter beans

Add the butter beans to the pan

Cook for 2 min or until the beans are warm through, stirring occasionally

Squeeze the juice of the orange(s) over the pan and mix well

Season to your taste with salt and pepper

Remove the artichokes from the oven if you haven't already