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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.
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.