Warm Butternut and Cavolo Nero Salad

Meanwhile, halve, peel and thinly slice the red onion. Heat a drizzle of oil in a saucepan on medium-high heat. Once hot, add the onion and cook until softened, 4-5 mins.

Pour the water for the bulgur wheat (see ingredients for amount) and vegetable stock paste into the pan with the onion and bring to the boil. Stir in the bulgur, 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, peel and grate the garlic (or use a garlic press). Roughly chop the flat leaf parsley (stalks and all). Crumble the Greek salad cheese into small chunks. Mix the honey, balsamic vinegar and olive oil (see ingredient list for amount) in a bowl with a pinch of salt and pepper. Leave to the side. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.

Heat a drizzle of oil in a large frying pan on medium-high heat. Add the cavolo nero and season with salt and pepper. TIP: Discard any tough stalks from the cavolo nero. Add 1 tbsp of water per person, cover with a lid and cook until tender, 4-5 mins. Remove the lid and add the garlic to the pan. Stir, cook for 1 min, then remove from the heat. Once the squash is cooked, toss with the cavolo nero.