Buckwheat porridge with coconut milk and pear

Ingredients (serves 1)

• Buckwheat (dry)60 g
• Coconut milk (tinned)50 g
• Pear150 g
• Hemp seeds (hulled)10 g

Also: Water, cinnamon, cardamom, a pinch of salt

Method

1. Rinse the buckwheat (60 g) in cold water. Wash the pear, core it and cut into wedges.
2. Bring 150 ml water with a pinch of salt to the boil in a pan over high heat and add the buckwheat. Cover and cook over low heat for 15 min, until it has absorbed the water.
3. Stir in 50 g coconut milk, cinnamon and cardamom. Warm through over low heat for 1–2 min, stirring.
4. Spoon the porridge into a bowl, top with the pear wedges and sprinkle with 10 g hemp seeds.