Tip Fine bulgur into a wide bowl and pour over the 350 ml Water — boiling hot, just enough to cover by a finger. Stir once, clamp a plate over the bowl and leave it for 15 min. The bulgur is ready when it has drunk every drop and a grain squashed between your fingers gives no hard core.

⚠ Too much water and you get porridge. If any water still sits in the bowl after soaking, squeeze the bulgur out by the handful.

• Fine bulgur
• Water