Georgian Ajapsandali (v)

Halve, peel and finely slice the shallot. and the red onion. Peel and grate the garlic (or use a garlic press). Halve the peppers and discard the cores and seeds. Chop into roughly 2cm pieces. Chop the vine tomato into roughly 2cm pieces. Halve the chilli lengthways, remove the seeds then finely chop.

Heat a drizzle of oil in a large saucepan on medium heat and add the shallot. Cook, stirring, until softened, 2-3 mins, then stir in the tomato purée and bulgur wheat. Add half the stock powder and the water for the bulgur (see ingredients for amount), stir and bring to the boil. Pop a lid on the pan and remove from the heat. Leave to the side for 12-15 mins or until ready to serve.

Meanwhile, heat a drizzle of oil in a large frying pan on medium heat. When hot, add the onion and a pinch of salt and cook, stirring occasionally, until soft , 3-4 mins. Stir in the garlic, peppers and a pinch of chilli (go easy on the chilli - you can add more later!) and cook for another minute.

Next, stir in the tomato, water for the stew (see ingredients for amount), remaining stock powder and the sugar (see ingredients for amount). Pop a lid (or some foil) on the pan and lower the heat to medium-low. Leave to simmer until thick and tomatoey with the peppers just soft, 5-6 mins. TIP: The stew should have some texture to it; we don't want mush!