a) Boil a full kettle.

b) Halve the bell pepper and discard the core and seeds. Chop into 2cm chunks. Cut the Tenderstem® broccoli into thirds, cutting any thick stems lengthways.

c) Peel and grate your garlic (or use a garlic press).

d) Meanwhile, heat a drizzle of oil in a saucepan on medium-high heat. Once hot, stir in the garlic and cook until fragrant, 1 min.

a) Pour the boiled water for the bulgur (see pantry for amount) into the saucepan.

b) Stir in the bulgur and veg stock paste, bring back up to the boil and simmer for 1 min.

c) Pop a lid on the pan and remove from the heat. Leave to the side for 12-15 mins or until ready to serve.

d) Meanwhile, heat a drizzle of oil in a large frying pan on high heat.

a) Once the oil is hot, add the diced chicken, pepper chunks and the ground cumin. Season with salt and pepper, then stir to combine.

b) Fry until the pepper has softened and the chicken is golden brown and cooked through, 8-10 mins. Stir occasionally and lower the heat if needed. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.

a) Once the chicken is cooked, add the Tenderstem® to the pan and stir-fry for 2-3 mins, then add a splash of water.

b) Pop a lid on the pan, or cover in some foil. Cook until tender, a further 4-6 mins.

c) Season with salt and pepper.

a) Once the bulgur is cooked, fluff it up with a fork.

b) Stir through the harissa paste (add less if you'd prefer things milder).

c) Add the harissa bulgur to the chicken and veg pan, then gently mix together until combined.

a) Spoon the chicken and veg bulgur into your bowls.

b) Finish with a dollop of yoghurt.