WHAT YOU DO
Step 1. Peel and dice the onions and garlic and cook in some olive oil without colouring.
Step 2. Add in the cumin, cayenne and chipotle peppers and cook for a further five minutes.
Step 3. Add in the bulgur wheat and give a good stir. Pour in the passata and vegetable stock and bring to a boil. Turn down to a simmer and cook for 15 to 20 minutes.
Step 4. Peel and dice the squash and toss in a little oil and roast in a preheated oven until tender. Do the same with the peppers.
Step 5. Add the squash, peppers and cooked kidney beans to the bulgur, mix in the mustard and the chopped dill. Check for seasoning and serve. Freeze once completely chilled.
TIP: Once defrosted, add in a fresh sprinkle of dill.
Photography Harry Weir assisted by Brian Clarke
