Peel the onion and finely chop it. Halve the red pepper and scrape out the seeds and pith. Slice the pepper into 1cm-thick strips. Peel the garlic and crush or finely chop it.

Pour 1 tbsp olive oil into a large pan and warm it on a medium-high heat for 2 mins. Add the lamb to the pan and cook for 3-4 mins, turning once or twice, till browned all over. Scoop the browned lamb out onto a plate.

Turn the heat under the pan down to medium and add the onion and red pepper. Season with a pinch of salt and pepper and cook for 6-8 mins, stirring every now and then, till softened. Add the garlic and cook together for 1 min.

While the onion and pepper cook, roughly chop the tomatoes. Drain and rinse the cannellini beans. Fill and boil your kettle.

Add the beans and tomatoes to the pan along with 400ml boiling water. Crumble in the stock cube and stir well. Add the lamb back to the pan. Bring to the boil, then turn the heat down, pop a lid on the pan and simmer for 30 mins.

Meanwhile, tip the bulgar wheat into a heatproof bowl and add a pinch of salt. Pour over 300ml boiling water, cover the bowl with a plate and set aside to soak for 15 mins. When ready, fluff the bulgar wheat with a fork and squeeze in the lemon juice. Drizzle over 1 tbsp olive oil and stir.

Finely chop the parsley leaves. When the lamb is tender, stir the parsley into the stew. Taste and add a little more salt or pepper if needed. Divide the bulgar wheat between a couple of plates, top with the lamb stew and serve.