What to do with leftover toasted buckwheat

Recipes using toasted buckwheat

• Fruit and herb buckwheat salad
• Lamb’s livers in pomegranate glaze with braised buckwheat
• Griddled fennel with anchovies, quail eggs and buckwheat

How to use leftover toasted buckwheat

• Buckwheat porridge. Soak 100g buckwheat in cold water overnight. The next day, drain and transfer to a medium pan. Add 250ml milk, 1 cinnamon stick and a squeeze of honey, then cook over a medium heat, stirring now and then, until almost all the milk has been absorbed. Remove the cinnamon stick and serve with an extra drizzle of honey.
• Buckwheat tabbouleh. Put 200g buckwheat in a medium pan with a pinch of salt and cover with cold water. Bring to the boil, then cook for 10-15 minutes until tender. Drain, then toss in a bowl with a little olive oil. In a small bowl, which 3 tbsp extra-virgin olive oil with the juice of 1 lemon, 1/2 crushed garlic clove and a pinch each salt and pepper. Chop a bunch fresh parsley and mint, 2 large tomatoes and 1 cucumber, then add to the buckwheat and mix with the dressing. Serve alongside grilled meat.