“Though not a true cereal but a fruit, buckwheat seeds resemble cereal grains and are often used in a similar way to rice, barley, bulgar or quinoa, usually as a side dish.”

Israeli chef and food writer, Ottolenghi is best known for his approachable yet innovative Middle Eastern-inspired recipes. His collaborations with Samin Nosrat and co-authored cookbooks, including *The Ottolenghi Book*, have made his work a staple in modern home kitchens.