THE LOWDOWN

What is it?

Despite its name, buckwheat isn’t a wheat at all. It’s the seed of a flowering fruit related to sorrel and rhubarb. This little triangular seed is rich in nutrients and very high in fibre, and has a strong, somewhat bitter flavour. Buckwheat sold as kasha has been toasted, which brings a toasty, hoppy flavour to proceedings. Activated dehydrated buckwheat is sold as buckinis in health-food shops.

Why do we care?

Buckwheat has come to prominence of late thanks to its nutritional qualities and glutenfree status, but we love it for its nutty flavour and texture – when cooked it still retains a little bite, which works well in porridge and risotto. It cooks quickly and also adds bulk to a roast vegetable salad or hearty winter soup.

Where can I get it?

European delicatessens usually stock buckwheat, as do healthfood shops. You can buy it raw or toasted – toasted has a stronger flavour, but either form works in these recipes.