INGREDIENTS

1 cup buckwheat

1 cup burghul (cracked wheat)

3 cups stock or water

1 tsp salt (optional)

45g butter

METHOD

Place grains in a dry frying pan and toast over medium heat, stirring often, until golden brown. Bring stock or water to the boil in a heavy saucepan, adding salt unless stock is already seasoned. Pour toasted grain in slowly, stirring constantly. Return to the boil over gentle heat and simmer a few minutes until thick. Stir in butter, cover and cook gently 10 minutes. Remove lid and fluff up kasha with a fork. Leave uncovered over very low heat for 1 hour, tossing and turning it with a fork every 5 minutes to separate grains.