Peel 2 red onions and thinly slice them (save the third onion for later in the recipe). Trim the courgettes and dice them into small chunks. Trim the carrots and cut them into thin batons (no need to peel them unless you want to).

Pour 1 tbsp olive oil into a large pan and warm to a medium heat. Slide in the chopped carrots, onions and courgettes. Sprinkle in a pinch of salt and pepper. Cook for 10 mins, stirring occasionally, till the veg are slightly softened.

While the veg fry, peel and crush or finely grate the garlic. Halve the chilli, flicking out the seeds and membrane for less heat, then finely chop the chilli. Separate the coriander leaves and stalks. Pop the leaves aside for later, and thinly slice the stalks.

Stir a pinch or 2 of harissa into the veg (harissa is spicy, so use as much or as little as you prefer) along with 1 tbsp each ground cumin and turmeric. Add the chopped coriander stalks, chilli and garlic. Cook and stir for a further 2 mins.

Tip in the chopped tomatoes. Pour in 750ml boiling water and crumble in the stock cube. Stir, bring to the boil, then reduce to a simmer and cook for 10 mins.

Meanwhile, peel and thinly slice the remaining red onion and slide it into a bowl. Finely grate the lemon zest into the bowl and squeeze over the juice. Add a little salt, then scrunch the onions and lemon together with your hands and set aside. The lemon and salt will lightly pickle the onion, taking away its raw edge.

Pour the bulgar wheat into the pan and stir. Pop a lid on the pan and remove it from the heat. Set aside for 15 mins. The bulgar will suck up the liquid and become tender.

Finely shred the dill. When the bulgar wheat is tender, stir the chopped dill through the dish, along with the quick pickled onion and its lemony pickling liquid, and the coriander leaves. Stir in 1 tbsp olive oil and a pinch of salt and pepper, then spoon into bowls and serve.