Mexican Black Bean & Buckwheat Bake

Bring 225ml of water (exactly) to a gentle boil with half the stock pot. Add the buckwheat. Gently boil until the top of the buckwheat comes out of the water then place a lid on. Leave on the lowest heat for 10 mins before removing (don’t touch the lid until serving).

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

Add in the spices and cook for 1 minute. Drain and rinse the black beans before tipping into the pan. Stir together with ¼ 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 2 tbsp of crème fraîche, test for seasoning and add more salt if needed.

Tip the mixture into an oven-proof dish and top with the grated cheese. Place on the highest shelf of the oven until the top is beautifully golden and crisp.