Fill your kettle and boil it. Peel and finely chop the onion. Pick any soft fronds off the fennel and set them aside. Trim the dry tips off the fennel bulb, then halve the bulb and roughly chop it.

Warm a large pan over a medium heat. Add 1 tbsp olive oil and the chopped veg. Season with a pinch of salt and pepper. Fry, stirring often, for 5 mins till starting to soften.

While the veg fry, tip the bulgar wheat into a heatproof bowl. Pour in 300ml boiling water from the kettle. Swirl a few times with a fork, cover the bowl with a plate and set aside for 10-15 mins to soak. The bulgar will absorb the water and become tender.

Peel and finely chop, grate or crush the garlic cloves. Add to the veg in the pan with 2 tsp cumin seeds. Fry, stirring, for 1 min.

Tip the tinned cherry tomatoes into the pan and pour in 200ml boiling water. Stir to mix, then pop on a lid and simmer for 5 mins.

Carefully add the fish pie mix to the pan, pop the lid back on and simmer for 3-4 mins till the fish is cooked through. It will be opaque and flake easily when pressed with a fork.

Taste the stew and add a pinch of salt or pepper if you think it needs it. Fluff the bulgar wheat with a fork, draining off any excess water, and divide it between 2 deep bowls. Ladle over the fish stew and garnish with the fennel fronds to serve.