Spicy Sausage Hot Pot

While your sausages brown get on with the rest of your prep. Cut the red onion in half through the root, peel and then slice into thin half moon shapes. Peel and grate the garlic (or use a garlic press if you have one). Roughly chop the coriander.

Fill a pot with the water (amount specified in the ingredient list) and bring to the boil. Stir in the chicken stock pot and make sure it is dissolved. Pour the bulgur wheat into a bowl. Pour half your stock onto your bulgur wheat, cover with a lid or plate and leave to one side for 15 mins. Tip: The bulgur wheat will stay warm whilst you finish the rest of your meal.

When your sausages are nicely browned, add your red onion to the pan with the sausages. Cook for 5 mins until softened and then add your garlic, smoked paprika and ground coriander. Cook for a couple of mins until everything smells delicious and fragrant.

Add the tomato purée, cook for 1 minute and then add the chopped tomatoes. Bring everything to the boil and then stir in the remaining stock, reduce the heat to medium and leave to bubble away for 10-15 mins. You want your sauce to thicken and reduce by half.

Drain the kidney beans into a sieve or colander and rinse under cold water. Remove the root from the bottom of the spring onion and then slice as thinly as possible. Zest and juice the lemon.

When your sauce has reduced by half, stir in your kidney beans and baby spinach, reduce the heat to low and cook for 5 mins until your spinach has wilted and your kidney beans are piping hot.

Finish your bulgur wheat by mixing in your spring onion, half your chopped coriander and enough lemon juice and zest to taste. Season with salt and pepper if you feel it needs it.

Taste your sausage hot pot and season with salt and pepper if necessary, then stir in your remaining coriander.