Buckwheat porridges

Buckwheat is one of the few grains that loses nothing by being dried: the iron, magnesium and slow carbohydrates stay where they are, and so does the several hours of fullness. We take buckwheat flakes, add dried vegetables, herbs and 3 % walnuts, and the pot becomes unnecessary.

There are two flavours here. Classic buckwheat with mushrooms brings champignons, onion, carrot and dill — the smell of a home kitchen. Buckwheat with vegetables is softer and greener: parsley root, leek, carrot and dill. Both carry walnuts for texture and a little plant fat.

The cup weighs 60 g, keeps for 12 months and holds no preservatives, flavourings or colourants. Preparation never changes: hot water to the mark, a stir, one minute.

It travels well — to the office, on a train, into a rucksack — because it asks for no stove, no pot and no washing up.