Blackbean & Buckwheat Bake

Roast the peppers: remove the seeds and then chop the peppers into chunks about 2cm square. Put them on a baking tray and drizzle with a little oil. Roast in the oven at 220c for around 15 minutes until slightly crispy on the edges

Cook the Buckwheat: Boil the water in a large saucepan and add the stock cube/pot. Stir to dissolve and then add the buckwheat. Return it to the boil and then cover with a lid. Cook on medium heat for 10 minutes. Remove from the heat and leave to one side with the lid on.

Prepare the vegetables: Finely chop the red onion. Peel and grate the garlic (or use a garlic press). Halve the green chilli lengthways, remove the seeds and finely chop. Drain and rinse the black beans in a colander

Cook the beans: Heat a tbsp of oil in a frying pan on medium heat. Add the onion and cook for about 5mins until soft. Add the garlic, chilli, cumin, paprika and cinnamon and cook for about 1 minute. Add the black beans and season with salt and pepper.

Remove the lid from the buckwheat and fluff up with a fork. Combine with the black bean mixture. Add the roasted peppers and stir through half the creme fraiche.

Tip the mixture into an ovenproof dish and top with the cheese. Place in the top of the oven and bake until the top is crisp - about 10 minutes. Serve with a dollop of creme fraiche.