Mexican Black Bean and Buckwheat Bake with Crème Fraîche

In a pot, boil the water (as stated in the ingredient list) with the stock pot. Add the buckwheat. Gently boil until 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 chilli.

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 spice. Cook for around 5 mins until soft (but not coloured).

Add in the cumin, paprika and cinnamon and cook for 1 minute (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 1 minute and then remove from the heat until the buckwheat is ready.

Once your 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 your 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 top with the cheese. Place on the highest shelf of your oven until the top is beautifully golden and crisp.