Trim any woody ends off the purple sprouting broccoli and chop the stalks into bite-sized pieces, leaving the leaves on. Trim the woody cores out of the spring greens and shred the leaves. Peel the onions and thinly slice them. Peel and thinly slice 2 of the garlic cloves. Dice the tomatoes.

Pour 1 tbsp oil into a large pan and warm to a medium-high heat. Add the broccoli and spring greens along with a pinch of salt and pepper. Stir fry the vegetables for 4-5 mins till tender with a slight bite. Scoop the greens out of the pan.

Pour another 1 tbsp oil into the pan. Slide in the onions and add a pinch of salt and pepper. Fry the onions for 6-8 mins, stirring often, till slightly softened. Stir in 1 tsp caraway seeds, 1 tsp turmeric, 2 tsp ground cumin and the sliced garlic cloves. Fry for 2 mins, stirring frequently. Add the tomatoes and cook for a further 5 mins, stirring often, till they begin to soften. Fill and boil your kettle.

Tip the bulgar wheat into the pan and crumble in the stock cube. Add 1 ltr boiling water and stir well. Bring to the boil, then pop a lid on the pan and remove it from the heat. Set aside for 20 mins, till the bulgar wheat has soaked up the liquid and is tender.

Meanwhile, spoon 1 tbsp tahini into a small bowl. Peel the remaining garlic clove and grate it into the bowl. Grate in the lemon zest and squeeze in the juice. Sprinkle with a little salt and pepper. Pour in 2 tbsp boiling water and stir well.

Fluff up the tender bulgar wheat with a fork and stir through the spring greens and purple sprouting broccoli. Divide the pilaf between bowls, drizzle over the tahini sauce and garnish with the chervil leaves to serve.