Fill your kettle and boil it. Tip the bulgar wheat into a heatproof bowl and pour in 300ml boiling water. Swirl with a fork, then pop a plate on the bowl and set aside to soak for 15-20 mins. The bulgar will soak up the water and become tender.

Meanwhile, peel the onion and thinly slice it. Peel and finely chop the garlic cloves. Dice the tomatoes. Trim any woody ends away from the cavolo nero and thinly slice the leaves.

Pour 1 tbsp oil into a large frying pan and warm to a medium-high heat. Rub the lamb steaks with a generous pinch of salt and pepper. When the pan is hot, add the lamb steaks. Fry for 4-5 mins on each side to leave them a little pink, or for a couple of mins longer if you prefer your steaks a little more well done.

While the lamb steaks cook, drain the chickpeas and rinse them under cold water. When the steaks are cooked, transfer them to a warm plate, loosely cover with foil and pop somewhere warm.

Turn the heat under the pan used to medium (no need to clean the pan) and add 1 tbsp oil. Slide in the sliced onion, along with 2 tsp cumin seeds and a pinch of cayenne pepper (cayenne is very spicy, so use as much or little as you prefer). Add a little salt and pepper. Stir fry for 3-4 mins, till the onion is slightly softened.

Add the garlic, tomatoes and cavolo nero to the pan. Fry for a further 2 mins. Tip in the chickpeas and 3 tbsp boiling water. Warm through for 2-3 mins, till the tomatoes have broken down a little. Taste and add more salt or pepper if needed. Pour in any resting juices from the lamb plate.

Slice the lamb. Fluff up the bulgar wheat and divide it between 2 warm plates. Top the bulgar with the sliced lamb and serve.