Method

Serves 6-8

Put the onion and butter in a saucepan, cover with a lid and set on a lowish heat. Cook until soft and lightly golden.

Tip in the burghul, stir for 1-2 minutes, then add the stock and salt. Bring to the boil, lower the heat, cover with a lid and cook very gently for 15 minutes. Stir, then put the lid on again and leave to plump for 15 minutes.

Recipes copyright Julie Biuso