Kasha varnishkes

Step 1: Warm 3 tbsp sunflower oil in a wide frying pan over a medium-low heat, add 3 onions and ½ tsp salt and cook slowly, stirring now and then, until deep brown and jammy.

Step 2: Meanwhile mix 7 oz whole roasted buckwheat groats (kasha) with 1 egg in a bowl until every grain is coated.

Step 3: Heat a dry saucepan over a medium heat, add the coated buckwheat and stir constantly with a fork for 3–4 minutes, until the egg has dried and the grains smell toasty and separate.

Step 4: Pour in 2 cups hot vegetable stock (it will hiss), add ½ tsp salt, cover and simmer on the lowest heat until the liquid is absorbed and the grains are tender but not split.

Step 5: Cook 7 oz farfalle (bow-tie pasta) in salted boiling water until just al dente, then drain.

Step 6: Fold the pasta and buckwheat into the onions with the rest of 1 tbsp sunflower oil and ½ tsp black pepper, warming through for 2 minutes. Scatter over 2 tbsp flat-leaf parsley if using and serve hot.