Recipe of the Week – 20th July 2015 – Moroccan Vegetable and Bulgur Wheat Bake

This recipe makes for a perfect satisfying evening meal particularly after a hard day’s work when you need something filling but relatively simple. This really is the baking equivalent of one-pot cooking, but the result feels much more sophisticated!

Serves 4


3 large sweet potatoes, peeled and cut into 2cm dice

1 large onion, roughly chopped

1 aubergine, cut into 2cm dice

2 courgettes, roughly chopped

1 red pepper, deseeded and roughly chopped

3 cloves of garlic, crushed

3 tbs olive oil

300g bulgur wheat, rinsed

2 tbs Ras-el-hanout 

2 tsp ground cinnamon 

500 ml good quality vegetable stock from bouillon

4 large free range eggs, poached (optional)


1. Preheat the oven to 220C.

2. Place all of the vegetables in a large baking tray, add the oil, spices and bulgur wheat and mix well. 

3. Pour over the stock, mix well again, then cover with tin foil and bake for 35 minutes.

4. Serve immediately with a poached egg and some flatbread.


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