Middle Eastern Inspired Sticky Beef and Halloumi

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

b) Once hot, add the halloumi and fry, turning frequently, until golden, 6-7 mins. Transfer to a bowl and set aside.

c) Reheat the frying pan on medium-high heat (no oil). 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.

d) 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. Trim the cucumber, then halve lengthways. Cut lengthways into roughly 1cm wide strips, then cut into 1cm pieces widthways.

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

c) Cut the prunes into quarters.

d) Roughly chop the parsley (stalks and all).

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, prunes, 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) Once cooked, fluff up the bulgur wheat with a fork, then stir through the tomatoes, cucumber and half the parsley.

b) Taste and add salt and pepper if needed.