Serves 4 people

Ingredients

2 x cups Pure New Zealand Buckwheat (rinsed under cold water)

1 x medium brown onion (finely diced)

1 x leek (finely diced)

3-4 x cloves garlic (smashed & finely chopped)

8 slices smoked streaky bacon (cut into thin strips)

1 x cup mushrooms

2 x chicken breast, chopped

1x litres chicken stock

1 x cup frozen peas

½ x cup white wine

100 grams x Butter

150 grams x good parmesan cheese (finely grated)

Sea salt & ground black pepper

Method

1. Cook chicken breast , then put aside

2. Add 50 grams of butter to a thick bottomed saucepan, into this add the diced onion, leek, garlic & bacon. Cook on a low heat allowing the onions & leeks to become soft and translucent. Season with salt & pepper.

3. Add your chopped mushrooms to the leek & onion base in the pan & stir in

4. Add the Pure New Zealand Buckwheat to the mushroom mix and stir in.

5. Turn the heat up, add the white wine & stir in until all absorbed.

6. Now you can start ladling in your chicken stock one ladle at a time until the buckwheat is tender approx. 15-18 minutes. Add your cooked chopped chicken in after about 10 minutes. add the peas & stir in

7. Take of the heat add the remaining butter & ½ the finely grated parmesan but resist the urge to stir it. Put a lid on and allow to rest for 5-6 minutes

8. Take off lid and give it a stir, check seasoning again

9. Serve into 4 bowls, give a final crack of black pepper, sprinkle grated parmesan over and serve

10. ENJOY