BAKED BUCKWHEAT WITH LEEK SAUCE

• 500g dry roasted buckwheat

• 1 litre of boiling water

• 4 large leeks sliced

• 3 eggs beaten

• Salt and Pepper to taste

For the sauce

• Half the leeks

• 150ml cream, soya milk, cottage cheese or yogurt

• 3 tbs herbs such as chervil or parsley

• Lemon juice

1. Heat an oven to 180c or gas mark.

2. Cook the buckwheat in a dry heated pan until it turns a light brown and you can just begin to smell it.

3. Add the boiled water. 

4. Bring back to the boil, cover and simmer for 15-20 minutes until softened and cooked.

5. It should be light and fluffy in texture and all the water absorbed.

6. Steam the leeks for 10 minutes or until cooked.  Divide them into two portions.

7. Combine one half with the leeks, buckwheat and eggs. 

8. Season and add to greased oven dish.

9. Bake for 20 minutes or until browned.

10. Blend the other half of the leeks with the cream, milk, cottage cheese or yogurt and herbs.

11. Add lemon juice to taste.

12. Reheat slowly especially if using cream or yogurt.

13. Serve with the baked buckwheat.

This recipe comes from the Hamlyn Vegetarian Cookbook.