Only a day of market baking followed by an afternoon of making Thai curries for 40, then I can rest.
About 1 mugful of ratatouille or 200g
250ml boiling water
1 chicken or vegetable stock cube
1 handful of bulgur wheat
Mash the stock cube with a fork then add everything to a small saucepan. Bring to the boil then simmer with a lid on for 15 minutes or until the bulgur wheat is tender. Lunch is served.