If you would like to give some of our Cookery holiday course recipes a go at home, you can download our sample menu instructions here!



   ⁃    2 peppers (ideally red + yellow), 2cm dice
   ⁃    1 vegetable stock pot
   ⁃    150g buckwheat
   ⁃    1 big red onion, 1/2 cm dice
   ⁃    1 green chilli, finely chopped 
   ⁃    3 garlic cloves, finely chopped
   ⁃    1 tin of red kidney beans, drained and rinsed
   ⁃    3/4 tsp ground cumin
   ⁃    3/4 tsp paprika
   ⁃    1/2 tsp cayenne pepper
   ⁃    3/4 tsp ground cinnamon
   ⁃    100ml single cream 
   ⁃    grated cheddar
   ⁃    fresh chives, finely chopped
   ⁃    salt and black pepper
   ⁃    olive oil
   ⁃    sunflower oil 

Preheat the oven to 220 degree celsius. Prep the peppers and place on a lined baking tray. Drizzle over 1 tbsp olive oil and toss together. Roast on the top shelf of your oven for 15 mins, until slightly crispy at the edges.

Meanwhile, boil 275ml water in a medium saucepan and stir in the vegetable stock pot. Add the buckwheat. Bring back to the boil and cover with a lid. Cook over a medium heat for 10 minutes. Then remove from the heat and set aside (don’t take off the lid). The buckwheat is cooked when it’s soft but not mushy. 

Prep the red onion, green chilli, garlic and chives, then drain and rinse the beans in a colander. 

Heat 1 tbsp of sunflower oil in a frying pan on medium heat. Add the onion and chilli and cook for 5 mins, until softened. Add the cumin, paprika, garlic, cayenne pepper and cinnamon. Cook for 1 minute. Add the beans and season with a bit of salt and black pepper. Cook for 1 minute, then remove from the heat.

Once the buckwheat is done (it should be dry not soggy), fluff it up with a fork to separate the grains. Combine with your bean mixture. Add the roasted peppers and stir through half the cream. 

You can serve with a bit more cream and some grated cheese on top, as well as a big scattering of chives.