Mexican Black Bean Bake

Boil the water (amount specified in the ingredient list) in a large saucepan and add the vegetable stock pot. Stir to dissolve then add the buckwheat. Bring back to the boil then pop on a lid. Cook on medium heat for 10 mins, then remove and set aside with the lid still on (don’t peek until it's time to serve!).

Halve, peel and finely chop the red onion. Peel and grate the garlic (or use a garlic press). Halve the green chilli lengthways, remove the seeds and finely chop. Grate the cheddar cheese. Roughly chop the chives or snip them with a pair of scissors. Drain and rinse the black beans in a colander.

Heat a splash of olive oil in a frying pan on medium heat. Add the onion and cook until softened, 5 mins. Add the garlic, chilli, cumin, paprika and cinnamon. Cook for 1 minute more. TIP: Some like it hot but if you don't, just add less chilli! Add the black beans and season with salt and black pepper. Cook for 1 minute more then remove from the heat.

Once the buckwheat is done (it should be dry not soggy), fluff it up with a fork to separate the grains. Combine with your black bean mixture. Add the roasted peppers and stir through half the crème fraîche. Test for seasoning and add more salt or black pepper if necessary.