Buckwheat Kasha

• 450 g (1 lb) husked buckwheat grain
• 1 litre (2

Wash the buckwheat, removing any husks or unhusked grains. Put the buckwheat in a frying pan without any fat, and heat gently, stirring and shaking all the time, until it begins to pop and is roasted. Transfer to an ovenproof dish large enough to allow plenty of space for the kasha to swell. Add the water, season with salt, stir well, cover and cook in the oven at 180°C (350°F, gas mark 4), wit