Warm Lemony Beef Tabbouleh

Boil a kettle

Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a high heat, once hot, add your mince and cook for 3 min or until it's starting to brown, breaking it up with a wooden spoon as you go

Peel and finely chop (or grate) your garlic

(Doubled your protein? Use 2 pans!)

Discard any excess oil from the pan, then stir in the chopped garlic, ras el hanout and beef stock mix

Reduce the heat to medium-low and cook for 9-10 min or until the mince is cooked through (no pink meat!)

While the mince is cooking, add your bulgur wheat to a pot with plenty of boiled water and a pinch of salt (the same as you would for pasta)

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, dice your tomato[es] finely

Chop your parsley finely, including the stalks

Add your honey to the mince and continue to cook for 1 min further before removing the pan from the heat to cool slightly – this is your honey mince

Add the drained bulgur wheat to a mixing bowl with the diced tomato, the juice of half your lemon[s] and a drizzle of olive oil

Add the honey mince and most of the chopped parsley (save some for garnish!) and give everything a good mix up

Taste for seasoning, adding more salt and pepper if needed – this is your warm lemony mince tabbouleh

Cut the remaining lemon into 1 wedge per person