Glazed Chicken and Halloumi & Veg Loaded Harissa Bulgur Bowl

a) Heat a drizzle of oil in a large frying pan on medium heat.

b) Once hot, add the onion and sliced pepper, season with salt and pepper and fry, stirring occasionally, until golden, 10-12 mins.

c) Add the chermoula spice mix (add less if you'd prefer things milder) and sugar (see pantry for amount). Cook until caramelised, 1-2 mins more.

a) Meanwhile, pour the water for the bulgur (see pantry for amount) into a large saucepan, stir in the veg stock paste and bring to the boil.

b) Stir in the bulgur, bring back up to the boil and simmer for 1 min.

c) Pop a lid on the pan and remove from the heat. Leave to the side for 12-15 mins or until ready to serve.

a) When the veg is caramelised, transfer to a bowl and cover with a lid or foil to keep warm.

b) Give the frying pan a quick wipe clean.

c) Remove the halloumi cubes from the cold water, pop them onto a plate lined with kitchen paper and pat them dry.

d) Return the frying pan to a medium-high heat with drizzle of oil. Once hot, add the diced chicken and halloumi and fry, turning frequently, until golden, 8-10 mins. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.

a) When the chicken and halloumi is cooked, add the red pepper chilli jelly and stir to glaze.

b) Add the caramelised pepper and onions, harissa paste and butter (see pantry for amount) to the bulgur and toss together.

c) Season with salt and pepper.