Baharat Spiced Lamb Steaks

Meanwhile, quarter the baby plum tomatoes. Pick the mint leaves from their stalks and roughly chop (discard the stalks). Zest and cut the lemon into wedges. Trim and thinly slice the spring onion.

Quarter the pomegranate (see ingredients for amount). Scoop out the seeds and the white pith into a bowl of water. TIP: Use a fork to do this - it helps to release the seeds. Remove the seeds from the water and set aside. Discard the white pith.

Heat a drizzle of oil in a frying pan on high heat. When hot, lay in the lamb steaks and season with salt and pepper. Fry for 4-5 mins on each side, adjusting the heat if necessary. When the steaks have 2 mins left, sprinkle on the baharat spice and turn to coat. TIP: We like our lamb medium-rare, if you like it well done, just cook for a further 2 mins on each side. When cooked, remove to a plate and leave to rest, covered loosely with foil. IMPORTANT: Wash your hands and equipment after handling raw meat. The lamb is cooked when browned on the outside.

While the lamb rests, rinse out the pan and return to the heat with a drizzle of oil. Stir-fry the Tenderstem® broccoli for 2-3 mins, then add a splash of water. Pop a lid on the pan, or cover in foil, and cook until tender, a further 2-3 mins. Fluff the bulgur with a fork and stir in the tomatoes, mint, spring onion, lemon zest and the juice of half the lemon. Taste and season with salt and pepper if needed. Pour in any resting juices from the lamb and stir through.