Bulgur wheat – a grain created by coarsely grinding parboiled and dried wheatberries – is a staple in the Middle East. In recent years, however, it has become a popular ingredient in the UK thanks to its high fibre and protein content. It has a nutty taste, a satisfyingly chewy texture and is particularly adept at absorbing other flavours.

This collection of bulgur wheat recipes will show you just how versatile this simple little grain can be. One of the most iconic bulgur wheat recipes is tabbouleh, a simple salad that’s perfect for summer. You can also use bulgur wheat as a stuffing for poultry, something Helen Graves does with her Roast poussin with bulgur wheat and preserved lemon stuffing. Or try something suitable for a dinner party, such as Agnar Sverrisson’s Sous vide duck breast with celeriac choucroute, bulgur wheat and cherries.

When cooking bulgur wheat, remember that any ingredients you add to the water will infuse into the grains during cooking. Try using stock, herbs or spices for an added depth of flavour.