Crispy Sumac Hake & Roasted Pepper Bulgur Lettuce Cups

Preheat the oven to 230°C/ 210°C (fan)/ gas 7, then deseed your pepper[s] (scrape the seeds and pith out with a teaspoon) and cut into thin strips

Chop your tomato[es] into wedges

Add the pepper strips, tomato wedges and garlic (skin on) to a tin foil-lined baking tray with your ground coriander, a drizzle of vegetable oil and a pinch of salt

Boil a kettle, then put the tray in the oven for 12-15 min or until the pepper is charred

Whilst the vegetables are cooking, peel and slice your shallot[s] finely then, add the sliced shallot to a bowl with your red wine vinegar and a pinch of salt and sugar and set aside to pickle– this is your quick-pickled shallot

Wash your lettuce, then pat it dry with kitchen paper, remove 3 outer leaves for per person and set aside, then shred the inner core

Chop your parsley finely, including the stalks, then finely chop your dill

Add your bulgur wheat and your vegetable stock mix to a pot with plenty of boiled water

Bring to the boil over a high heat and cook for 7-9 min or until tender with a slight bite

Once cooked, drain and return to the pot

Meanwhile, combine your cornflour with half your ground sumac (save the rest for garnish!) and a pinch of salt in a large bowl

Chop your hake fillet[s] into large, bite-sized pieces

Pat the chopped hake dry with kitchen paper, then add to the bowl and give everything a good mix up until the chopped hake is fully coated

Heat a large, wide-based pan (preferably non-stick) with a very generous drizzle of vegetable oil over a medium-high heat

Once hot, add the coated hake and cook for 3-4 min on each side, or until crispy and cooked through – this is your crispy sumac hake

Tip: Your fish is cooked once it turns opaque and flakes easily

Whilst the hake is cooking, add the chopped dill to a small bowl with your mayo and 1 tbsp [1 1/2 tbsp] [2 tbsp] cold water

Season with a grind of black pepper and mix everything together – this is your dill mayo

Once the vegetables are cooked, remove the tray from the oven and carefully remove the skin[s] from your roasted garlic (this will be hot!), then chop roughly

Fluff the drained bulgur with a fork

Combine the roasted vegetables and chopped roasted garlic with the cooked bulgur, then add the chopped parsley and stir everything together – this is your roasted vegetable bulgur