Mexican Black Bean and Buckwheat Bake

In a pot, boil the water (amount specified in the ingredient list) with the vegetable stock pot. Add the buckwheat. Gently boil until the top of the buckwheat starts to come out of the water, then place a lid on the pot. Leave on the lowest heat for 10 mins before removing (don’t touch the lid until serving).

Peel and finely chop the red onion and garlic. Finely chop the green chilli. Grate the cheese. Roughly chop the chives or snip with a pair of scissors.

Heat a splash of olive oil in a non-stick frying pan on medium heat. Once hot, add in your red onion, garlic and chilli. Tip: The chilli is a bit cheeky so add less if you don’t want too much heat. Cook for around 5 mins until soft (but not coloured).

Add the cumin, paprika and cinnamon and cook for 1 minute more (if you’re not a huge fan of cinnamon, just add half!). Drain and rinse the black beans before tipping into the pan. Stir together with a pinch of salt and a few grinds of black pepper. Cook for another minute and then remove from the heat until your buckwheat is ready.

Once your buckwheat is done (it should be dry not soggy), fluff it up with a fork to separate the grains and then stir into your black bean mixture, together with your peppers. Stir through half the crème fraîche, test for seasoning and add more salt if necessary.

Tip your black bean mixture into an ovenproof dish and top with your cheese. Place on the highest shelf of your oven until the top is beautifully golden and crisp.