Moroccan Style Lamb Tagine

a) Pour the water for the bulgur wheat (see ingredients for amount) into a saucepan and bring back to the boil. b) Stir in the chicken stock paste and the bulgur, bring back up to the boil and simmer for 1 minute. c) Pop a lid on the pan and remove from the heat. Leave to the side until the water is absorbed, 12-15 mins or until ready to serve.

a) Heat a large frying pan on medium-high heat (no oil). b) Once hot, add the lamb mince and season with salt and pepper. c) Cook until browned, 4-5 mins. Use a wooden spoon to break it up as it cooks. d) Once browned, drain the fat from the lamb, then add the garlic and ras el hanout. Stir together and cook for 1 minute.

a) Pour in the chopped tomatoes, water and sugar (see ingredients for both amounts). b) Stir in the raisins and red wine stock pot, bring to the boil, stirring to ensure the stock pot has dissolved. c) Simmer until the mixture has thickened, 7-9 mins, stir every couple of minutes. IMPORTANT: The lamb is cooked when no longer pink in the middle.

a) Meanwhile, trim the courgette. b) Use a vegetable peeler to peel long ribbons from all sides of the length of the courgette. Stop when you get to the spongy centre - discard the centre. c) Pop the courgette ribbons in the bowl with the dressing, toss to coat and set aside.