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

Meanwhile, halve the pepper and scoop out the seeds and white pith. Roughly chop the pepper. Warm a deep frying pan or wok on a medium heat. Add ½ tbsp olive oil and the pepper. Season with a pinch of salt and pepper and fry, stirring often, for 3 mins till the pepper just starts to colour.

Add the soya mince to the pepper and stir to mix. Add ½–1 tsp harissa paste to the pan (the harissa paste is very spicy, so use as much or as little as you prefer. Start with ½ tsp, and you can always add more at the end). Add 2 tsp ras al hanut and cook, stirring for 1 min.

Pour the passata into the pan. Half-fill the bottle with around 150ml cold water and add that to the pan. Stir to mix, pop a lid on the pan and simmer for 10 mins till the pepper is tender and the sauce has thickened a little. Stir every few mins.

Stir the baby leaf spinach into the mince and cook, stirring for 1-2 mins to wilt the spinach. Taste the sauce and add more salt, pepper or harissa if you think it needs it.

Drain any excess water off the bulgar wheat and divide it between 2 warm bowls or plates. Top with the Moroccan-spiced mince and serve.