• STEP 1

    Tip the buckwheat into a bowl. Pour in 250ml cold water, then cover and leave to soak for at least 4 hrs or preferably overnight.

  • STEP 2

    Drain the soaked buckwheat and pulse a few times with the milk in a food processor to create a semi-smooth texture, then pour into a saucepan along with the poppy seeds. Cook over a low heat for 7-10 mins whisking continuously until creamy and thickened.

  • STEP 3

    Put the blueberries in a small saucepan along with the orange juice, zest and cinnamon. Bring to a simmer over a medium heat and cook gently for 5 mins or until the blueberries pop and become saucy. Spoon the porridge into two bowls and top with the blueberry compote.

Recipe from Good Food magazine, May 2019

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