Peel and finely chop the onion. Place a medium pan on a medium heat and add the onion with 1/2 tbsp olive oil. Season with a pinch of salt and pepper. Fry, stirring often, for 8 mins till the onions have started to soften and pick up a little colour.

Halve the red pepper and scoop out the seeds and white pith. Roughly chop the pepper. Roughly chop the tomatoes. When the onion has started to soften, add the chopped pepper and tomatoes. Season with a pinch of salt and pepper. Fry, stirring often, for 5-6 mins till the veg have softened and the tomatoes are pulpy.

While the veg fry, peel and grate or crush the garlic. Finely chop the parsley stalks, setting the leaves aside for later. Finely grate the zest from the lemon. Trim the woody ends off the French beans and slice them in half. Fill and boil your kettle.

When the veg have fried for 5-6 mins, add the garlic, parsley and lemon zest to the pan with a pinch of cayenne pepper (it’s hot, so use as much or as little as you prefer). Cook and stir for 1 min. Add the French beans to the pan and stir to mix.

Pour 400ml hot water from the kettle into the pan and stir to mix. Turn the heat up and bring the pan to the boil. When its bubbling, turn the heat down a little and simmer for 15-20 mins till the beans are very tender. Stir every so often.

While the veg simmer, tip the bulgar wheat into a heatproof bowl and pour in 300ml hot water from the kettle. Swirl the bulgar wheat with a fork, then cover the pan with a plate. Set aside to soak for 15 mins. The bulgar will absorb the water and become tender.

Squeeze the juice from half the lemon into the braise. Taste and add a pinch more salt, pepper or cayenne if you think it needs it. Drain any excess water off the bulgar and divide it between 2 warm bowls. Ladle over the green bean braise and garnish with the parsley leaves to serve.