Ingredients

3 tbsp

olive oil

apples cut into cubes, no need to peel

1/2 a

savoy cabbage, shredded

sticks of celery, chopped

onion, finely chopped

carrots, chopped into chunks

1 Head

broccoli, cut into florets

small butternut squash, or any autumnal squash, cut into chunks

4 cloves

garlic, chopped

sun dried tomatoes, finely chopped

2 tbsp

capers, drained

1 cup

buckwheat groats

Chicken/Vegetable Stock Pots or 1.5 Litres Stock

2 tsps each of

Andaliman, Para's Pepper, Black Peppercorns, Ground to a powder.

1/2 tsp

turmeric

1 1/2 tbsp

cider vinegar

Himalayan Salt, to taste

1/2 a bunch each

Basil and Mint , roughly chopped

This triple pepper and buckwheat autumnal stew is really easy and is great for batch cooking ahead of a busy week, something that's great for busy lives. This recipe has been devised by the lovely Suzie from Gourmet Glow

Method

Heat the olive oil in a large Pot and sweat the onions and celery on a medium heat for 10 minutes adding a pinch of salt.
Add the garlic and buckwheat and toast for 2 minutes. Add the Turmeric.
Add the rest of the vegetables and apples, add the stock pots with 1.5 litres of water and bring to a simmer.
Add the sundried tomatoes and capers and simmer uncovered for 20 minutes or until the Buckwheat & Vegetables are tender and the sauce has reduced.
Take off the heat and taste. Add salt and cider vinegar to balance acidity and stir in the fresh herbs. Ladle into bowls and enjoy
You can add any protein such as chicken or tofu to make this a fully balanced meal.