Chermoula Beef Meatballs and Herby Bulgur Wheat

Meanwhile, peel and grate the garlic (or use a garlic press).

In a large bowl, combine the breadcrumbs, salt and water for the breadcrumbs (see pantry for both amounts), half the garlic and half the chermoula spice mix.

Add the beef mince. Season with pepper and mix together with your hands. Roll into evenly-sized balls, 5 per person. IMPORTANT: Wash your hands and equipment after handling raw mince.

Pop the meatballs onto a large baking tray.

Bake on the top shelf of the oven until browned on the outside and cooked through, 12-15 mins. IMPORTANT: The meatballs are cooked when no longer pink in the middle.

Meanwhile, finely chop the chives (use scissors if easier). Trim the courgette, then quarter lengthways. Chop into 1cm chunks.

Trim and halve the carrot lengthways (no need to peel). Slice widthways into ½cm thick half moons.

Heat a drizzle of oil in a large frying pan on high heat. Once hot, add the courgette and carrot. Cook until charred, 6-8 mins total. Turn only every couple of mins.

Once cooked, season with salt and pepper, then transfer the charred veg to a bowl.

Pop the (now empty) pan back on medium heat with a drizzle of oil (no need to clean).

Add the remaining garlic and remaining chermoula spice mix (add less if you'd prefer things milder) to the pan and fry for 30 secs.

Stir in the passata, sugar and water for the sauce (see pantry for both amounts) and the remaining chicken stock paste.

Bring to the boil, then lower the heat and simmer until thickened, 3-4 mins.