- 250g/9oz bulgar wheat
- 1 bay leaf
- 50g/2oz red onion, finely sliced
- 500ml/1 pint chicken stock (vegetarians can substitute vegetable stock)
- 2 garlic cloves, chopped
- 50g/2oz sunblushed tomatoes
- salt and freshly ground black pepper
- Preheat the oven to 200C/400F/Gas 6.
- Place all of the ingredients into a large saucepan over a high heat. Bring to the boil, then reduce the heat and simmer for five minutes.
- Cut out a piece of greaseproof paper slightly larger than the pan. Place under the tap to wet slightly, then crumple it up and place inside the pan to cover the contents. Transfer to the oven to cook for ten minutes.