• 150g (5oz) bulghar wheat or couscous
• 1 tsp vegetable stock powder
• 4 spring onions, finely chopped
• 4 spicy green or sweet long red peppers, halved lengthways and deseeded
• 6 cherry tomatoes, quartered
• 2 tbsp fresh parsley, chopped
• 2 tbsp olive oil
• 8 slices Parma Ham

Put the bulghar wheat or couscous into a heatproof bowl with the stock powder and spring onions. Add boiling water to just cover the grains, then leave to soak and swell for 10 minutes
Meanwhile, preheat the oven to 190°C / fan oven 170°C / gas mark 5. Arrange the pepper halves, cut sides up, in a baking dish or roasting tin
Fluff up the bulghar wheat or couscous with a fork and stir in the tomatoes and parsley. Spoon the mixture into the peppers and drizzle with the olive oil
Bake for 15-20 minutes, or until tender. Serve, topped with the slices of Parma Ham
Cook’s tips: You can use other vegetables instead of peppers – try large mushrooms, hollowed-out beef tomatoes or courgettes instead. For extra flavour, mix 75g (3oz) of crumbled feta cheese into the bulghar wheat before packing it into the vegetables.