Prawn, Red Capsicum and Lardo di Colonnata

• 50 g (1¾ oz/¼ cup) buckwheat
• olive oil, for frying

Thoroughly rinse buckwheat under running water until the water runs clear. Drain and transfer to a tray to dry. Heat a frying pan over medium heat, add olive oil and fry the buckwheat until golden. Remove from the pan and set aside.

Cook capsicum over a gas flame, turning occasionally, until skin is blackened and blistered. Transfer to a heatproof bowl, cover with plastic wrap and stand