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The ratio of bulgur wheat to liquid is key to get a fluffy texture, but it differs depending on the type of bulgur you use. For coarse bulgur, use 1½ cups of water or stock for one cup of bulgur. For cracked or fine bulgur, you need 2 cups of water or stock to every cup of bulgur.

Boil method: rinse your bulgur wheat under cold running water. Bring your water or stock to the boil and add the bulgur wheat. Stir and cover with a lid. For cracked bulger, allow to simmer on the hob for 15 minutes; if you’re using coarse bulgur it’ll take 20 minutes. Drain away any remaining water and allow the bulgur wheat to stand for 10 minutes. Separate the grains with a fork and use as required.

Absorption method: bring the liquid to the boil, pop the lid on and then remove the pan from the heat and leave to sit for 20 minutes (coarse bulgur will take a little longer). Drain off any remaining liquid and separate the grains with a fork so it’s fluffy, then use it however you like.