Buckwheat kasha with butter and onion (Grechnevaya kasha)

1. Pick over the buckwheat and toast it in a dry, heavy-based pan over medium heat for 3-4 minutes, stirring, until fragrant and slightly darker – this makes the kasha nutty and fluffy.

2. Pour over the boiling water, add salt and bring to the boil.

3. Cover, turn the heat to the lowest setting and cook for 15-18 minutes until the water is completely absorbed; don't stir in the meantime.

4. Meanwhile finely chop the onion and fry it in half the butter until golden brown.

5. Take the buckwheat off the heat, add the rest of the butter and the fried onion, fluff it with a fork and leave covered for another 10 minutes (Russians wrap the pan in a tea towel at this point).

6. Serve as a side with meat, goulash-type stews or mushroom sauces.

Tip: Buckwheat kasha is the basic side dish of Russian cuisine; as the saying goes, "you can't spoil kasha with butter" – so be generous.