Whole buckwheat in milk with apple and walnuts

Ingredients

For 1 serving

• Buckwheat45 g
• Reduced-fat milk220 ml
• Apple130 g
• Walnuts10 g
• Honey1 teaspoon
• Cinnamonto taste

Contains: lactose, nuts,

In season: September – March

Method

1. Rinse the buckwheat in a sieve and drain well.
2. Toast it in a dry small pan over medium heat for 2 minutes, stirring, until dry and toasty-smelling.
3. Add the milk, bring to the boil, then lower to low heat, cover and cook for 15 minutes, stirring now and then, until the grains are soft and have absorbed almost all the milk.
4. Meanwhile, wash and core the apple and cut it into roughly 1 cm cubes; add it to the buckwheat for the last 3 minutes so it softens without falling apart.
5. Break up the walnuts, pour into a bowl and serve with the walnuts, a drizzle of honey and a dusting of cinnamon.