Middle Eastern Inspired Sticky Beef

a) Heat a medium frying pan on medium-high heat (no oil).

b) Once hot, add the beef mince and fry until browned, 5-6 mins. Use a spoon to break it up as it cooks, then drain and discard any excess fat.

c) Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw mince. It's cooked when no longer pink in the middle.

a) While the beef cooks, chop the tomato into 1cm pieces.

b) Peel and grate the garlic (or use a garlic press).

c) Pick the mint leaves from their stalks and roughly chop (discard the stalks).

a) Mix the garlic, chermoula spice mix (add less if you'd prefer things milder) and tomato puree into the beef and cook for 1 min.

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

c) Bring to the boil, then simmer until reduced slightly, 3-4 mins. Taste and season with salt and pepper if needed.

a) In a small bowl, mix together the yoghurt and chopped mint. Season with salt and pepper.

b) Once cooked, fluff up the bulgur wheat with a fork, then stir through the tomatoes.

c) Taste and add salt and pepper if needed.