Speedy Peri Peri Beef
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Speedy Peri Peri Beef

with Courgette and Bulgur Wheat

Cereals containing gluten

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time25 minutes
Cooking time25 minutes


serving amount

3 unit(s)

Garlic Clove

1 unit(s)


1 sachet(s)

Roasted Spice and Herb Blend

120 grams

Bulgur Wheat

(Contains Cereals containing gluten)

15 grams

Chicken Stock Paste

1 unit(s)


(May contain Celery)

240 grams

British Beef Mince

1 sachet(s)

Peri Peri Seasoning

30 grams

Tomato Puree

28 grams

Red Wine Stock Paste

(Contains Sulphites)

75 grams

Greek Style Natural Yoghurt

(Contains Milk)

Not included in your delivery

20 grams


220 milliliter(s)

Water for the Bulgur

100 milliliter(s)

Water for the Sauce

1 tsp

Sugar for the Sauce


Nutritional information

Energy (kJ)3118 kJ
Energy (kcal)745 kcal
Fat34.6 g
of which saturates16.6 g
Carbohydrate75.3 g
of which sugars19.3 g
Protein40 g
Salt4.31 g
Always refer to the product label for the most accurate ingredient and allergen information.



a) Boil a half-full kettle.

b) Halve, peel and chop the onion into small pieces. Peel and grate the garlic (or use a garlic press).

c) Melt the butter (see pantry for amount) in a large saucepan on medium-high heat. Add the onion to the pan and stir-fry until softened, 4-5 mins.

d) Stir in the roasted spice and herb blend and half the garlic. Fry for 1 min.


a) Pour the water for the bulgur wheat (see pantry for amount) into the saucepan, stir in the chicken 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) Meanwhile, trim the courgette, then quarter lengthways. Chop into 1cm chunks.

b) Heat a drizzle of oil in a large frying pan on high heat. Once the pan is hot, add the beef mince and the courgette and fry until browned, 4-5 mins.

c) Use a spoon to break it up as it cooks.

d) When the mince has browned, drain and discard any excess fat. Season with salt and pepper.


a) Stir the peri peri seasoning and the remaining garlic into the mince. Fry for 1 min.

b) Add the tomato puree. Stir to combine and fry for 1 min. 


a) Pour the water for the sauce (see pantry for amount) into the mince. Stir in the red wine stock paste and sugar (see pantry for amount). Bring to the boil.

b) Once boiling, reduce the heat and simmer until the sauce has thickened, 10-12 mins, stirring occasionally. IMPORTANT: Wash your hands and equipment after handling raw mince. The mince is cooked when no longer pink in the middle.


a) Divide the bulgur wheat between bowls. 

b) Spoon over the mince and sauce. 

c) Drizzle with yoghurt to finish.

d) Enjoy!