Gorgeously comforting with or without a fried egg on top this is perfect for breakfast, lunch or supper.

Serves 2

• 125g bulgur wheat
• 600ml cold water
• 50g podded broad beans
• 4-6 rashers bacon, smoked or unsmoked
• 1–2 tablespoons rapeseed oil
• 1 onion, diced
• 2-3 spring onions, sliced
• 1 clove garlic, finely chopped
• ½ gel stock pot (or favourite stock cube)
• Thyme leaves stripped from a small sprig
• Freshly ground black pepper
• 2 eggs, optional

Wash the bulgur wheat and bring it to the boil in a lidded pan with the water.

Simmer for 10-15 minutes until the bulgur is soft but still a fraction chewy. Add the beans around halfway through cooking time.

Meanwhile, fry the bacon until almost crisp and just tinged golden: you may need a little of the oil. Remove from the pan and keep warm.

Fry the onion slowly in the bacon pan with the remaining oil until soft and melting. Add the garlic towards the end and stir in the stock pot or cube, thyme and pepper.

Combine the bulgur and beans with the onion mix, scatter with chopped bacon and heat together for a couple of minutes until all is piping hot.

Serve in warmed bowls.

Tip

This is also good cold as a salad although not with a cold fried egg, obviously! Cool quickly and refrigerate for up to 24 hours.