This recipe, using Suma organic Buckwheat is from the new Suma cookbook available free with any order (BK028)

Buckwheat is not a grain but actually an edible seed. Nutritionally, it is close to wheat but contains …

This is one of my favourite recipes for couscous, the aromatic spices combine really well with contrasting textures of the couscous and the chickpeas.

Whole wheat grains are a good source of complex carbohydrates, various vitamins and minerals and are naturally high in fibre and low in fat. You can eat whole grains plain, add them to other dishes such as soups or stews or use them as ingredients in baked dishes.

This recipe can be easily adapted to suit what’s available. Try swapping the courgette for broccoli or cauliflower (or even a combination of the two). If there’s no cottage cheese available I frequently use a mixture of crumbled plain tofu and crème fraiche.

Quinoa originates from the Inca people of South America, where it has been an important foodstuff for over 6,000 years. Today it is recognized in the western world for its high protein content and balanced set of amino acids. It is also gluten free and a good source of fibre, phosphorous, magnesium and iron. Simple to prepare, it is often used as a base for salads, but is also an ideal alternative to rice or couscous.

Barley is considered to be an excellent ingredient for providing soluble fibre, which helps to reduce cholesterol in the blood. It is also rich in niacin and iron.