Chermoula Yoghurt Crusted Lamb Steaks

Heat a drizzle of oil in a saucepan on medium heat. Once hot, add the red onion and cook until softened, 6-7 mins. Stir occasionally. Meanwhile, pop a quarter of the yoghurt into a bowl. Season with salt and pepper and add the chermoula spice. Mix together, then add the lamb steaks and turn to coat evenly in the mixture. Set aside and cover. IMPORTANT: Wash your hands and equipment after handling raw meat. Once the onion is soft, add the red wine vinegar and a pinch of sugar. Cook until glossy, 1-2 mins.

Pour the water for the bulgur (see ingredients for amount) into the saucepan with the onion and bring to the boil. Stir in the chicken stock paste and the bulgur wheat, bring back up to the boil and simmer for 1 min. Pop a lid on the pan and remove from the heat. Leave to the side for 12-15 mins or until ready to serve.

Pop your Tenderstem® on the top shelf of your oven to roast until tender and crispy, 12-15 mins. Meanwhile, heat a drizzle of oil in a frying pan on high heat. Once hot, add the pepper pieces and fry them until charred and soft, 6-8 mins. Stir only 2-3 times during this time - you want the pepper to pick up some nice colour. Meanwhile, pop the remaining yoghurt into a bowl and stir in the harissa paste (add less harissa if you want it less spicy). Set aside. Transfer the pepper to a bowl and wipe out the pan.

Pop your pan back on medium-high heat with another drizzle of oil. Lay your marinated lamb steaks in the pan and cook for 3-4 mins each side for medium-rare. TIP: If you want your lamb a little more well done, cook for 1-2 mins more on each side. Once cooked, remove to a board and allow to rest for a couple of mins. IMPORTANT: The lamb is cooked when the outside is browned.