Fill and boil the kettle. Peel and finely chop the onions. Slice the squash in half and scoop out the seeds (no need to peel the squash unless you want to – and you can save the seeds for snacking, see our tip). Chop it into small chunks. If you have a food processor you can whizz the squash through the grating attachment to coarsely grate it instead).

Pour 2 tbsp olive oil into a large pan and warm to a medium heat. Add the onions and squash. Season with a pinch of salt and pepper and fry for 15 mins, stirring occasionally, till the veg are tender.

While the veg fry, peel and thinly slice the garlic. Trim the dry ends off the cavolo nero, then finely slice the leaves and stalks. Pour 1 ltr boiling water into a large jug. Crumble in the stock cube and stir to dissolve.

Add the garlic to the pan with 2 tsp ground cumin, 1 tsp turmeric, the cinnamon stick and a pinch of cayenne pepper (cayenne is very spicy, so add a little to start with – you can add more later if you’d like extra heat). Add the cavolo nero to the pan. Cook, stirring often, for 5 mins.

Tip the bulgar wheat into the pan and pour over the veg stock. Stir to mix. Bring to the boil, then cover with a lid and take the pan off the heat. Set aside for 15-20 mins. The bulgar wheat will soak up the stock and become tender.

While the bulgar soaks, pick and shred the mint leaves and pop them in a bowl. Zest and juice in both the lemon and orange. Add the tahini and stir to make a smooth dressing.

When the bulgar wheat is tender, stir through the citrusy tahini dressing. Taste the pilaf and add more salt, pepper or cayenne if you think it needs it. Spoon into warm bowls and serve.