Cypriot tomato bulgur with vermicelli (Pourgouri)

1. Heat the olive oil in a pan and fry the vermicelli, broken into small pieces by hand, stirring, for 2-3 minutes until golden.

2. Add the finely chopped onion and soften with it for 5 minutes.

3. Add the coarse bulgur and stir for 1-2 minutes so every grain is coated with oil.

4. Add the grated tomatoes and tomato purée, pour in the hot stock, season with salt and pepper and bring to the boil.

5. Cover and cook over the lowest heat for 12-15 minutes until the bulgur has absorbed the liquid; take off the heat, put a tea towel under the lid and rest for 10 minutes.

6. Fluff up with a fork and serve with yoghurt or talattouri, alongside roast meat or halloumi.

Tip: Pourgouri is Cyprus's "rice" – while it rests, the tea towel absorbs the steam so the grains stay separate; Cypriots often eat it with a spoonful of yoghurt on top.