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

Preheat your grill to high. Peel and finely chop the onion. Pop a deep frying pan or wok on a medium heat and add 1 tbsp olive oil and the onion. Season with a pinch of salt and fry stirring often, for 5 mins till the onion starts to look glossy.

While the onion fries, rinse the mushrooms and tear them in half or into quarters. Peel and grate or crush the garlic. Stir the mushrooms and garlic into the onion. Fry, stirring often, for 3 mins till the veg look juicy.

Crumble the stock cube into pan. Tip in the beans with the water from their tin. Half-fill the tin with around 200ml cold water and add that to the pan too. Pop on a lid (or use a baking tray if you don’t have a lid) and bring to the boil. Reduce the heat and simmer for 8 mins.

Meanwhile, line your grill pan or a baking tray with foil. Place the hake fillets on the tray, skin-side up, and rub 1 tsp oil into each fillet. Season with a little salt and pepper. Slide under the grill and cook for 8-10 mins till the skin is crisp and the hake is opaque and cooked through – the flesh will flake easily when pressed with a fork.

While the hake grills, trim the dry ends off the chard stalks. Finely slice the chard stalks and leaves. Stir them into the beans and cook, stirring often, for 2 mins till the chard is tender and wilted.

Drain any excess water off the bulgar wheat, then divide it between 2 warm plates or bowls. Taste the chard and butter beans and add a pinch of salt or pepper if you think it needs it. Ladle the beans, veg and their sauce over the bulgar. Top with the hake fillets and serve.