Spiced Chorizo and Butternut Bulgur Bowl

Meanwhile, halve, peel and thinly slice the red onion.

Halve the tomatoes and pop them onto a piece of foil with a drizzle of oil, then season with salt and pepper.

Fold the foil, sealing on all sides to create a parcel. Pop onto the butternut tray and roast until softened, 15-18 mins.

Meanwhile heat a drizzle of oil and melt a knob of butter (if you have any) in a medium saucepan on medium heat.

Once hot, add the chorizo and stir-fry, 3-4 mins. Once cooked, cover and set aside.

Add the onion to the pan and stir-fry until softened, 8-10 mins.

Pour in the water for the bulgur (see pantry for amount), stir in the vegetable stock paste and bring to the boil. Stir in the bulgur wheat, bring back up to the boil and simmer for 1 min.

Pop a lid on the pan and remove from the heat. Leave to the side for 12-15 mins or until ready to serve.

Meanwhile, roughly chop the coriander (stalks and all).

In a small bowl, combine the hot sauce and half the honey (see pantry for amount). Set aside.

When the butternut is ready, remove the tray from the oven and drizzle over the remaining honey (see pantry for amount). Toss to coat.

Fluff up the bulgur with a fork and stir through half the coriander and roasted tomatoes (discard any leftover juices in the foil).