Trim the carrot, then coarsely grate (no need to peel). Halve the green pepper and discard the core and seeds. Chop into 1cm chunks. Peel and grate the garlic (or use a garlic press).

Heat a large frying pan on high heat (no oil).

Once hot, add the pepper chunks and cook until charred, 5-6 mins. Adjust the heat if necessary. Stir only twice during this time - you want the pepper to pick up some nice colour.

Meanwhile, heat a drizzle of oil in a medium saucepan on medium-high heat.

Once hot, add half the garlic and cook for 1 min. Add the water for the bulgur (see pantry for amount), half the chicken stock paste and bring to the boil.

Stir in the bulgur, bring back up to the boil and simmer for 1 min. Pop a lid on the pan and remove from the heat. Leave to the side for 12-15 mins or until ready to serve.

Add the pork mince and grated carrot to the charred pepper. Fry until the mince has browned and the carrot has softened, 5-6 mins. IMPORTANT: Wash your hands and equipment after handling raw mince.

Use a spoon to break it the mince as it cooks, then drain and discard any excess fat. Season with salt and pepper. IMPORTANT: The mince is cooked when no longer pink in the middle.

Add the remaining garlic, the Cajun spice mix and tomato puree to the pork, (add less Cajun spice mix if you'd prefer things milder). Stir-fry for 30 secs.

Next, stir the remaining chicken stock paste, sun-dried tomato paste and water for the sauce (see pantry for amount) into the pork.

Bring to the boil, then reduce the heat slightly and simmer until the sauce has thickened, 2-3 mins.

Meanwhile, roughly chop the parsley (stalks and all).

Stir half of the parsley through the cooked bulgur.

Taste the pork and season with salt and pepper if needed.

Share the parsley bulgur between your bowls and top with the Cajun pork.

Finish with a scattering of the remaining parsley.

Enjoy!