Buckwheat

Buckwheat behaves quite uniquely as it becomes slightly gelatinous when cooked or soaked. Either cook 1 part buckwheat to 2 parts water in a covered saucepan over a medium heat for 15–20 minutes or soak in filtered water for 1 hour, then rinse and bake with 2–3 tbsp oil and 1 tsp spice such as fennel seeds or chillies in the oven, until crisp. Drain if needed and serve once cool. Buckwheat is nice served with stews and curries, in salads or with roasted vegetables.