Peel 1 red onion and thinly slice it (save the second onion for later). Trim the courgettes and dice them. Trim the carrots and cut them into thin batons (no need to peel unless you want to).

Pour 1 tbsp olive oil into a large pan or casserole dish and warm to a medium heat. Slide in the carrots, onion and courgettes. Season with a pinch of salt and pepper. Cook for 10 mins, stirring often, till the veg are slightly softened.

While the veg fry, peel and crush or finely grate the garlic. Separate the coriander leaves and stalks. Set the leaves aside for later and thinly slice the stalks. Fill and boil your kettle.

Stir ½-1 tsp harissa paste into the veg (harissa is spicy, so use as much or as little as you prefer) along with 2 tsp each ground cumin and turmeric. Add the coriander stalks 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, cover with a lid and 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 with your hands for 1 min and set aside. The lemon and salt will lightly pickle the onion.

Tip the bulgar wheat into the pan and stir. Pop the lid back on the pan and remove it from the heat. Set aside for 15 mins. The bulgar will absorb the liquid and become tender.

Finely shred the dill, discarding any really thick stalks. When the bulgar wheat is tender, stir the dill through the dish, along with the quick pickled onion, 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.