Harissa King Prawns on Cranberry Bulgur

a) Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat. Drain the prawns.

b) Once hot, add the prawns and stir-fry for 2-3 mins. IMPORTANT: Wash hands and utensils after handling raw prawns.

a) While the prawns cook, peel and grate the garlic (or use a garlic press).

b) In a large bowl, combine the red wine vinegar, olive oil for the dressing (see pantry for amount) and a good pinch of sugar (if you'd like).

c) Season with salt and pepper. Leave your dressing aside for now.

a) Stir the garlic, tomato puree and harissa paste (add less if you'd prefer things milder) into the prawns and cook until fragrant, 1 min.

b) Pour in the water for the sauce (see pantry for amount) and the remaining veg stock paste. Add a pinch of sugar (if you'd like).

c) Stir and bring to the boil, then reduce the heat and simmer until thickened, 3-4 mins. IMPORTANT: Cook so the prawns are opaque in the middle.

a) Once thickened, stir the spinach into the prawn pan a handful at a time until wilted and piping hot, 1-2 mins.

b) When ready, fluff up the bulgur with a fork. Spoon half of the dressing over the bulgur and stir through.

c) Toss the baby leaves through the remaining dressing. TIP: Don't add the leaves too early or they'll go soggy.