Preheat the grill to high. Place the whole peppers under the grill and char for 10 mins, turning occasionally, till blackened all over. Pop in a bowl. Cover with cling film and leave to cool for 10 mins.

Tip the sunflower seeds into a medium pan. Toast over a medium heat for 1-2 mins, shaking the pan now and then till they’re golden and starting to pop. Tip into a small bowl and set aside.

Add 2 tsp oil to the pan. Add the lamb and fry over a high heat for 5 mins till browned.

While the lamb fries, peel and finely chop the onion. Pull the leaves from the parsley stems and roughly chop them. Set aside for later. Finely chop the stems.

Add the onion to the lamb. Season. Cook and stir over a medium heat for 5 mins till softened. Stir in the parsley stems, raisins and 1 tsp mixed spice. Add the bulgar wheat and 300ml boiling water.

Bring up to the boil, then cover and simmer for 5 mins or till the water is absorbed. Turn off the heat, keep the lid on and let it sit for 2 mins to finish cooking.

Once the peppers are cool enough to handle, peel them, scoop out the seeds and slice. Stir into the bulgar wheat pilav with the chopped parsley leaves. Taste and add more salt and pepper if it needs it. Spoon the pilav into warm bowls. Top with spoonfuls of yogurt and scatter with the toasted sunflower seeds.