Buckwheat & Ginger Porridge

Serves 4

This porridge has a fantastic texture from the whole buckwheat; crumbly yet soft. And it is gluten-free.

• 200g (7oz) hulled whole buckwheat

• 50g (2oz) dried fruit (prunes, apricots, cranberries, pear or whatever you have at home, roughly chopped if large)

• 1 tbsp fresh grated ginger

• 2-3 cinnamon sticks

• 1 tsp cardamom seeds

• ½ tsp vanilla extract

• A tiny pinch of sea salt

• Fresh blueberries and inca berries,

to serve

1 Rinse the buckwheat in water, then add it to a medium saucepan together with 600ml (20fl oz) water and the other ingredients. Bring to a boil and lower the heat. Gently simmer for about 20 minutes, stirring occasionally.

2 When the water is absorbed, the porridge should be just about ready, but keep stirring for a few more minutes to get a crumbly texture. Remove the cinnamon sticks and serve in bowls with fresh fruit, grated ginger and oat milk.