Mexican Black Bean Bake

Meanwhile, boil the water (amount specified in the ingredient list) in a large saucepan and stir in the the vegetable stock pot. Add the buckwheat. Bring back to the boil and cover with a lid. Cook on medium heat for 10 minutes. Then remove from the heat and set aside (don’t take off the lid!). TIP: The buckwheat is cooked when soft enough to eat - it won't be mushy though, it should retain a slight nuttiness!

Halve, peel and finely chop the red onion. Halve the green chilli lengthways, deseed 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 sieve.

Heat a splash of olive oil in a frying pan on medium heat. Add the onion and cook until softened, 5 mins. Add the 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. Taste for seasoning and add more salt or black pepper if necessary.