Poppy seed buckwheat porridge

• buckwheat50g g
• milk↗250ml ml

  of your choice

• poppy seeds↗2 tsp tsp
• blueberries↗125g g
• small orange↗1

  zested and juiced

• cinnamon↗1 tsp tsp

Step-by-step instructions

1. 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.

2. 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.

3. 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.