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Buckwheat waffles with a spiced tomato chutney



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For thechutney:

2 tbsp extra virgin olive oil

2 tsp black mustard seeds

1 tsp turmeric

1 tsp cumin seeds

Thumb size of fresh ginger, grated

2 green chillies

2 garlic cloves, peeled and chopped

400g tinned plum tomatoes

2 tbsp white wine vinegar

2 tsp soft brown sugar

1 tsp black pepper

1 tsp salt

For thewaffle:

4 spring onions

15mls extra virgin olive oil

100g spinach

60g spelt flour

130g buckwheat flour

1 tsp linseeds

1 tsp poppy seeds

1 tsp baking powder

1 egg

75g strong cheddar cheese

375mls buttermilk

For the waffle topping:

2 tbsp pumpkin seeds

2 tbsp sunflowerseeds

1 tsp sesame seeds

1 tsp nigella seeds

100g portobellomushrooms

2 sprigs of thyme

2 garlic cloves, peeled and chopped

½ bunch of radish

1 banana shallot, chopped

100g curly kale

2 lemons

120g feta cheese roasted until golden brown


Heat up 2 tbsp of olive oil and add the mustard seeds, allowing them to sizzle

Add the turmeric, cumin seeds, grated ginger, green chilli and chopped garlic, fry for 2 minutes until fragrant

Add the tinned tomatoes, vinegar, sugar, salt and simmer slowly for 30 minutes until the chutney starts to thicken then season with salt and pepper

For the waffles, fry the spring onions in 15mls of olive oil until browned, then add the spinach and cook until wilted, cool and chop

Mix the spelt flour, buckwheat flour, linseeds, poppy seeds and baking powder together, add the egg, cheese and buttermilk, season and ensure all ingredients are well combined

Toast the pumpkin, sunflower, sesame and nigella seeds at 180°C for 8 minutes

Peel 4 mushrooms, remove the stalk and sprinkle with thyme leaves and slithers of garlic, drizzle the mushroom with olive oil and roast in the oven at 180C for 6 minutes

Next roast the feta cheese until golden brown

Slice the remaining mushrooms as thinly as possible as well as the radishes and place aside

Roast with the red onions until soft and place aside

Pick and wash the kale and dress with the juice and zest of half a lemon and a little olive oil

Heat up the waffle iron and place 160g of waffle batter in the iron and cook for 3 minutes

To serve, top the waffle with a spoon of chutney, crumble some roasted feta cheese, the kale and finally the radishes, sliced raw mushrooms and roasted red onions and top with  toasted seeds.