Drum rolllllll Making a rare appearance, the star of tonight’s dish is ultra nutritious, super tasty buckwheat! Buckwheat is actually a seed related to rhubarb and quite apart from its delicious, nutty flavour it is absolutely chock full of nutrition. Slow-burning to keep your energy levels constant, it also contains magnesium which can help lower blood pressure and aid delivery of nutrients around the body. If you like to spice things up then use all of the chilli!
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Vegetable Stock Pot(ContainsCelery, Sulphites)
Mature Cheddar Cheese(ContainsMilk)
Preheat your oven to 220 degrees. Remove the core from the peppers and chop into bite-sized chunks. Toss the peppers in a splash of olive oil, place on a lined baking tray and cook on the top shelf of your oven for 15 mins. Tip: The peppers are ready when slightly crispy at the edges - keep an eye on them.
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.
Serve with a big dollop of crème fraîche, a scattering of chives and a big welcoming smile!