Pasta, Noodles and Rice Recipes - Baked Buckwheat and Spinach Butter Recipe

Ingredients

Serve 4-6

• 75 g/3 oz unsalted butter, softened

• 1 small garlic clove, crushed

• 2 tablespoons chopped coriander leaves

• 1/2 teaspoon ground cumin

• 1/2 teaspoon ground cinnamon

• pinch of chili powder

• 250 g/8 oz buckwheat, roasted

• 450 ml/3/4 pint boiling Vegetable Stock

• sea salt

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Method:

1. In a small bowl, beat together the butter, garlic, coriander and spices until evenly combined. Cover and leave for at least 30 minutes.

2. Use a little of the spiced butter to grease an ovenproof dish. Put in the roasted buckwheat and pour over the boiling stock.

3. Cover with a tight-fitting lid and place in a preheated oven, 200°C (400°F), Gas Mark 6, for 15 minutes. Remove the dish from the oven and leave to stand for 5 minutes.

4. Stir in the remaining spiced butter and sea salt to taste, and serve immediately.