Thinly slice the leek. Zest and juice the lemon. Roughly chop the baby spinach.

Heat butter and a drizzle of oil in a pan. Add leek and a pinch of salt to pan and cook until leek has softened (approx. 3 minutes).

Add bulgur wheat and cook while stirring for 1 minute.

Add the water and crumble the stock cube into the pan. Stir to mix well, and bring to the boil.

Once the pan is boiling, remove from the heat and leave to steam for 10 minutes (don't lift the lid!). After this time the water should all be absorbed and the bulgur ready to eat.

Add chopped baby spinach, and lemon juice and zest, and fold through. Season with salt and pepper to taste.