Buckwheat with charred baby aubergines
Make the most of buckwheat with our healthy, low-calorie veggie lunch. Aubergines, lentils, walnuts, spring onions, dried cherries and goat's cheese pack a real flavour punch
Buckwheat & spring lamb stew
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 2 tbsp cold pressed rapeseed oil
- 400g stewing lambexcess fat trimmed
- 1 onionfinely chopped
- 3 leekscut into 1 cm rounds
- 250g baby chantenay carrots
- 3 garlic clovesfinely chopped
- 2 tbsp plain flour
- 3 lemon thymesprigs
- 1 bay leaf
- 150ml white wine
- 600ml low-salt veg stock
- 80g buckwheat
- 1 large unwaxed lemonzested
- 1 small bunch parsleyleaves finely chopped
Nutrition: Per serving
- kcal438low
- fat17g
- saturates5g
- carbs36g
- sugars9g
- fibre8g
- protein24g
- salt0.3g
Method
step 1
Heat 1 tbsp oil in a casserole dish over a high heat. Fry the lamb in two batches for 5 mins each until evenly browned. Remove from the pan and set aside.
step 2
Heat the remaining oil in the same pan and fry the onion and leeks over a medium heat for 7 mins. Tip in the carrots and two-thirds of the garlic, then fry for 1 min. Stir the meat into the pan along with the plain flour and fry for another 2 mins. Add the thyme and bay leaf, then the wine and bring to a bubble before pouring in the stock. Mix everything together well. Put a lid on the pan and cook over a low heat for 2½-3 hrs or until the meat is tender. Add the buckwheat for the last 20 mins of cooking time.
step 3
Mix the remaining garlic with the lemon zest and parsley. Serve the stew in bowls, scattered with the parsley and lemon mixture.
