And so my plant-based diet continues apace. I just can’t help myself. It’s like discovering the joy of cooking and eating all over again. Every mealtime is now an exciting new journey of texture, colour and flavor, and utterly guilt free. I can eat as much as I want without fear of being woken by tooth- clenching acidity while reaching way-too-late for yet another Rennie. I know that the mind-bogglingly complex internal workings of my body are giving high fives, fist-bumps and whoops of pleasure as another nutritional maelstrom of goodness goes down. And in-spite of the heat, I’ve still got energy to spare as I negotiate for the umpteenth time today the zillion steps from the calle to our front door. Result!

Serves 4

250g buckwheat (overnight in double the volume of water)
1 tbsp coconut oil
1/2 butternut squash, cut into 1cm cubes
2 tsp fennel seeds
2 tsp black mustard seeds
1 tbsp honey
1 tbsp soy sauce
Juice and zest of 1 lime
Zest of 1 lemon
Seeds from 1 large pomegranate
Handful of chopped coriander
1 tbsp extra virgin olive oil
Salt and pepper to taste for seasoning

Drain the soaked buckwheat and rise well under cold running water. Drain well again getting rid of all excess water.

Heat a large frying pan and heat the coconut oil. Add the squash, fennel and mustard seeds and fry on a high heat for a few minutes until the squash just starts to colour and is just cooked through. Remove from the heat and add the honey and soy sauce, tossing the squash so it glazes evenly. Add the glazed squash to the buckwheat along with the remainder of the ingredients. Serve at room temperature.