2 finely chopped shallots

2 cloves grated garlic

375g raw buckwheat (waitrose) rinsed thoroughly

l.25lr veg stock, hot

For the pea mix

250ml water

400g peas, frozen

175g spinach, chopped

2 packs mint leaves

zest 1 lemon

150g soft curd goats cheese

garnish with finely chopped mange tout and herbs


1. Gently fry the shallot and garlic for 5 minutes

2. Add the buckwheat, then the stock, bring to the boil, then simmer for 20 minutes

3. Meanwhile puree the peas, spinach, water, half the cheese, mint and lemon

4. When the buckwheat is cooked, add the green mix, cook for 4-5 minutes to warm

5. Serve topped with the rest of the cheese and shredded ‘mange tout Rodney’