You’ll see buckwheat in supermarkets alongside grains like spelt and barley, or in buckwheat sourdough bread food stores. It has a nutty, slightly bitter flavour, similar to wholewheat flour or rye.

Because of its strong flavour, a lot of recipes call for both buckwheat and wheat flours for better flavour and texture. Buckwheat grains add nuttiness to salads and a chewy texture to veggie burgers or stews. It’s also a source of protein and magnesium. Buckwheat flour is most commonly used to make pancakes such as French galettes, with savoury fillings such has ham, cheese or egg. The sides are folded over rather than rolled like crêpes. It’s common practice to wash the grains well before use, but when soaked and then baked, they add crunch to granolas and salads. When soaked and blended before simmering, the buckwheat breaks down into a porridge.

Rinse well through a sieve until the water runs clear. Simmer in boiling water for 5-10 mins until the grains are tender but still have a little bite. Try serving up a sensational warm salad filled with tender, nutty grains and satisfying summer veg. Our buckwheat with charred baby aubergines makes a satisfying veggie family lunch. With crunchy toasted walnuts and creamy goat’s cheese, this healthy dish is full of colour and texture. Serve up a warming breakfast bowl of thick poppy seed and buckwheat porridge.