Fill and boil your kettle. Pop the skewers into a large bowl or dish of water to soak – this helps to stop them catching and burning when they’re under the grill.

Tip the bulgar wheat into a large heatproof bowl. Pour in 150ml boiling water and add a pinch of salt. Stir, then cover with a plate and set aside to soak for 15 mins.

While the bulgar soaks, make the chermoula. Zest and juice the lime into a small bowl. Finely chop the coriander leaves and stalks. Peel and finely chop the garlic. Add both to the bowl. Measure out 1 tsp each ground cumin and smoked paprika, then stir them in. Add a little salt and pepper and 2 tbsp water. Stir to mix then set to one side.

Heat your grill to high. Line a baking tray with foil. Thread the fish pie mix onto the skewers and lay them on the foil-lined baking tray. Brush each fish kebab with ½ tsp olive oil and season with salt and pepper. Snip the cherry vine tomatoes into 2 bunches and pop them onto the tray. Grill the kebabs for 8-10 mins, turning once or twice, till the fish is opaque and flakes easily.

While the kebabs cook, halve and roughly chop the mini cucumbers. Drain the bulgar wheat if needed, then tip back into the bowl and add 1 tsp olive oil and a little salt and pepper. Toss to mix.

Serve the fish kebabs and cherry vine tomatoes with the bulgar wheat, the lime and coriander chermoula, the salad leaves and cucumber on the side.