Slice the venison minute steaks into bite-size pieces and season with salt and pepper. Warm a casserole dish or a large pan over a medium heat for 2 mins, then add ½ tbsp olive oil. Add the venison and fry for 6 mins, stirring, till the pieces are golden brown all over.

While the venison fries, peel and roughly chop the onion. Peel and finely chop the garlic. Fill your kettle and boil it.

Lift the venison out of the pan onto a plate. Add the onion to the pan with 2 tbsp cold water and some salt and pepper. Fry, stirring occasionally, for 8 mins till starting to soften. Add the garlic and cook, stirring, for another 1 min.

While the onion fries, roughly chop the tomatoes and the dried apricots. Use the back of a spoon or the flat of a knife to lightly crush 4 cardamom pods and open them up a little.

Stir the tomatoes and apricots into the onions. Return the venison to the pan and add the cardamom pods, 2 tsp ras al hanut and the bay leaf. Pour in 300ml boiling water, pop a lid on the pan and bring to the boil, then turn the heat right down and simmer for 20-25 mins till the venison is tender.

While the tagine simmers, tip the bulgar wheat into a heatproof bowl. Pour over 150ml boiling water from the kettle, swirl with a fork and cover with a plate. Set aside to soak for 10-15 mins – the bulgar will absorb the water and become tender.

Stir the baby leaf spinach into the tagine to just wilt it. Taste the tagine and add a pinch of salt or pepper if you think it needs it, and fish out and discard the cardamom pods and bay leaf if you spot them. Drain any water off the bulgar wheat and divide it between 2 warm plates or bowls. Top with the tagine and serve straight away.