Preheat your oven to 220°C/200°C fan/gas mark 7.

Halve, peel and chop the onion into small pieces. Peel and grate the garlic (or use a garlic press).

Trim the carrots, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons.

Roughly chop the dill (stalks and all, see ingredients for amount). Roughly chop the prunes.

If you'd prefer to pan-fry your carrots, skip the oven and cut them into 1cm thick rounds instead.

Pop the carrots onto a baking tray. Drizzle with oil, season with salt and pepper, then toss to coat.

When the oven is hot, roast on the top shelf of your oven until golden, 20-25 mins. Turn halfway through.

To pan-fry your carrots, stir-fry in a large frying pan until tender, 4-5 mins, then transfer to a bowl and cover to keep warm. Use the pan used for the lamb in step 4.

While the carrots roast, pour the water for the bulgur (see pantry for amount) into a saucepan, stir in 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.

Meanwhile, heat a large frying pan on medium-high heat (no oil).

Once hot, add the lamb mince and fry until browned, 5-6 mins. Use a spoon to break it up as it cooks, then drain and discard any excess fat.

Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw mince. It's cooked when no longer pink in the middle.

Lower the heat to medium and add the onion. Cook until softened, 4-5 mins.

Stir the garlic, tomato puree and chermoula spice mix (add less if you'd prefer things milder) into the lamb. Cook for 1 min more.

Add the water for the lamb (see pantry for amount), remaining chicken stock paste and prunes. Stir together and bring to a gentle simmer.

Cook until the mixture has thickened, 5-7 mins. Season to taste with salt and pepper if needed.

Meanwhile, cut the pomegranate into quarters. Remove the seeds from the white pith and pop the seeds into a bowl (discard the pith). TIP: Pat the outside of the pomegranate with the back of the spoon to help release the seeds.

In a small bowl, mix the yoghurt with half the dill. Season with salt and pepper.

When everything's ready, fluff up the bulgur wheat with a fork and stir through half the pomegranate seeds and the remaining dill.

Share the herby pomegranate bulgur between your bowls, then top with the chermoula lamb and roasted carrots.

Finish with a spoonful of dill yoghurt and sprinkle over the remaining pomegranate seeds.