Put the buckwheat into a saucepan and cover well with cold water. Bring to the boil and cook for approximately 15 minutes or until tender.
Drain well and dry out under a
Heat the grapeseed oil in a deep saucepan to 190°C (375°F) and add the buckwheat in three separate batches. The buckwheat should slightly puff and become golden in colour. Drain on kitchen paper, cool and store in an airtight container.
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