Serves 4 Buckwheat is not a grain but actually an edible seed. Nutritionally, it is close to wheat but contains no gluten. It is a good source of protein, complex carbohydrates and fibre, whilst rich in B vitamins, phosphorus, potassium, iron, and calcium. Buckwheat is as versatile as rice, a soft, quick cooking grain with […]
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.