Instructions: First heat the oil in a saucepan over a medium heat then add the chopped onion and pepper and fry until golden brown stirring from time to time for about 8 minutes.

Then add the tomatoes and continue to fry for a further 2 minutes turning the mixture well.

Lower the heat to its lowest setting and add the bulgar wheat then stir with a wooden spoon for 5 minutes turning the mixture over well to make sure the bulgar is well coated with the oil mixture.

Then stir in the apple and pour in the stock (still on the lowest heat).

Now stir again until all the stock has been absorbed taste and season well. Switch off the heat cover the saucepan and leave it to stand for 10 minutes. Meanwhile put the mushrooms wine coriander and some seasoning into another small saucepan and simmer them together for 10 minutes by which time the mushrooms will have turned a lovely pinky colour.

To serve press the bulgar mixture into a 1.5litre rlng mould then turn it out on to a warm serving dish.

Spoon the mushroom mixture into the centre and garnish with parsley.

Serve with spicy sausages or something grilled.

Serve 4 as a main course or 8 as an accompaniment

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