Creamy Coconut & Mango Overnight Buckwheat

Buckwheat isn't wheat. It's a seed, and it makes a creamy, nutty porridge that's naturally gluten-free. Soaked overnight in coconut milk with mango, it becomes something that feels like a tropical holiday. Even if you're eating it in a rented room in Peterborough.

Ingredients (Serves 1):

• 50g buckwheat groats
• 150ml coconut milk (the tinned kind, shaken)
• 1 tbsp chia seeds
• 1 tsp maple syrup
• ½ tsp vanilla extract
• Pinch of salt
• ½ ripe mango, diced
• Toasted coconut flakes to serve

Method:

1. Rinse the buckwheat groats thoroughly under cold water.
2. In a jar or bowl, combine the buckwheat, coconut milk, chia seeds, maple syrup, vanilla, and salt. Stir well.
3. Cover and refrigerate overnight, or for at least 6 hours.
4. In the morning, stir again. If it's too thick, add a splash of water or milk.
5. Top with diced mango and toasted coconut flakes.
6. Eat cold, or warm gently if you prefer.

Why it's gut-friendly: Buckwheat is rich in resistant starch, which feeds good gut bacteria. Chia seeds are fibre superstars. Coconut milk provides healthy fats. Mango adds vitamin C and fibre.