Slovenian buckwheat žganci with cracklings (Ajdovi žganci)

1. Bring 1.2 litres of water to the boil with the salt in a heavy-based pan.

2. Tip the buckwheat flour into the boiling water all at once in a single mound and don't stir; poke a hole in the middle of the mound with the end of a wooden spoon handle so the water can penetrate.

3. Cook uncovered over low heat for 20-25 minutes until the flour is cooked through.

4. Pour some of the cooking water (about 300 ml) into a mug, then break the flour up into small crumbs and clumps with a fork or wooden spoon; if it's too dry, add back some of the reserved water.

5. Cover and rest for 5-10 minutes; meanwhile melt the lard in a small pan and heat the cracklings in it for 2-3 minutes.

6. Fluff the žganci with a fork, pour over the hot crackling fat, toss together and serve warm – with sauerkraut, goulash or sour milk.

Tip: Žganci is Slovenia's national 'bread substitute': in the old days it was eaten for breakfast with milk or coffee. If you don't like cracklings, it's also delicious with onions fried in melted butter.