1. Boil 1L water in the kettle. 

Heat a frypan over medium heat with 1 tbsp oil. Dice onion and celery. Grate beetroots. Add to pan as you go. Cook for 5 minutes, or until onion has softened.

2. Add buckwheat, crumble in stock cube and pour in 1/2 the boiled water. Leave to simmer for 10 minutes. Add remaining water and simmer for a further 10-15 minutes, or until buckwheat is tender. Add more water if needed. Season with salt and pepper.

3. Trim and slice snow peas and watercress. Toss together with 1/2 tbsp vinegar and 1 tbsp olive oil. Set aside.

4. Heat a frypan with 1 tbsp oil over medium-high heat. Season fish with salt and pepper. Cook for 3-4 minutes on each side, or until cooked through. Set aside on a plate.

5. Reduce pan heat to medium (wipe out first if preferred). Add 50g butter to pan and squeeze in lemon juice. Pour mixture over the cooked fish fillets when melted.

6. Divide buckwheat risotto over plates. Chop walnuts and scatter on top along with a salad. Serve with a side of fish.

Notes:
Avoid over stirring the simmering buckwheat to prevent it from breaking down.

No Fish option - replacement is chicken tenderloins.

Increase cooking time to 10 minutes, or until cooked through.

Brown onion 1/2
Celery 1 stick
Beetroots 2
buckwheat 1 packet (200g)
Snow peas 1/2 punnet (125g)
watercress 1 sleeve
Whitefish fillets 2 packets
lemon 1/2
Walnuts 1/2 packet (50g)

From your pantry:
oil (for cooking + olive), salt, pepper, butter, 1 stock cube (of choice), red wine vinegar