This is a really comforting and nourishing one-pot broth style dish. It's really filling, full of goodness and so easy to make. It will keep for days and the flavour is just unbelievable. It's a dish the whole family will enjoy.

Buckwheat makes a lovely change from rice and it adds a gorgeous texture. An added bonus is it's full of fibre, antioxidants and minerals.

Ingredients:
Drizzle Olive Oil
Small Knob Butter
1 x Onion - Chopped
2 x Cloves Garlic - Crushed
3 x Carrots - Chopped
3 x Sticks Celery - Chopped
1 Inch Piece Ginger - Grated
Handful Parsley - Chopped (+ extra for serving)
200g Buckwheat
2 Litres Vegetable Stock
4 x Chicken Fillets - Whole

Method
1) Combine the oil and butter in a pan and melt over a low to medium heat.
2) Add the onion and cook gently for 10-minutes, without letting it brown.
3) Add all the remaining ingredients; the vegetables, parsley, buckwheat, stock and chicken fillets.
4) Bring to the boil and simmer for 20-minutes.
5) Remove the chicken fillets and thread.
6) Add back in the chicken and stir well.

Enjoy.