Fill and boil your kettle. Tip the bulgar wheat into a heatproof bowl and pour over 300ml boiling water from the kettle. Swirl with a fork, cover with a plate and set aside to soak for 10-15 mins. The bulgar will absorb the water and become tender.

Meanwhile, peel and finely slice the red onion. Trim the ends off the courgette and roughly chop it. Pop a frying pan on a medium heat and add 1 tbsp olive oil and the veg. Season with a pinch of salt and pepper and fry, stirring often, for 5 mins till the veg start to brown.

While the veg fry, peel and grate or crush the garlic. Pick the thyme leaves off their stalks (see our tip on how to do this quickly). Stir the garlic and half the thyme leaves into the veg. Add 1 tsp harissa paste (it's spicy, so just use half if you prefer a milder dish). Cook, stirring, for 1 min.

Pour the cherry tomato passata into the pan and add 100ml hot water from the kettle. Pop a lid on the pan (or use a baking tray if you don't have a lid) and simmer for 5 mins, stirring occasionally, till the sauce starts to thicken.

While the sauce simmers, heat your grill to high. Taste the sauce and add a pinch more salt or pepper if you think it needs it. If your frying can go under the grill, carefully place the sheep's cheeses in the pan. Drizzle the cheese with the honey, then slide it under the grill for 4-5 mins till the cheese is bubbling and starting to melt. Alternatively, spoon the sauce into 2 small, heatproof dishes, add the sheep's cheeses and honey and grill.

Drain any remaining water off the bulgar wheat and divide it between 2 warm plates or bowls. Spoon over the melted sheep's cheese and tomato sauce, and garnish with the remaining thyme leaves to serve.