Mexican Black Bean and Buckwheat Bake

In a pot, bring 450ml of water (exactly) to a gentle boil with the stock pot. Add the buckwheat. Gently boil until the top of the buckwheat comes 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 jalapeño chilli. Tip: Jalapeños are a bit cheeky, so add less if you don’t want too much spice.

Heat 2 tbsp of olive oil in a non-stick frying pan on medium heat. Once hot, add in 1/4 of the red onion, garlic and jalapeño. Cook for around 5 mins until soft (but not coloured).

Add in the cumin, paprika and cinnamon and cook for 1 minute. Drain and rinse the black beans before tipping into the pan. Stir together with 1/2 tsp of salt and a few grinds of black pepper. Cook for a minute and then remove from the heat until the buckwheat is ready.

Once the buckwheat is done (it should be dry not soggy - place back on low heat if needed), fluff it up with a fork to separate the grains and then stir this into your black bean mixture, together with the roasted peppers. Now stir in half the crème fraîche, test for seasoning and add more salt if needed.

Tip the mixture into an ovenproof dish and grate over the cheese. Place on the highest shelf of the oven until the top is beautifully golden and crisp.