Scrub and trim the carrots then halve and slice them into 4-6 batons each – the batons should be roughly the size of a finger. Peel the onion and finely slice it. Trim the roots and top 1cm off the spring onions. Slice the white parts into chunks around 1cm long. Set the green parts aside for later.

Place a wide, deep frying pan or saucepan over a medium heat for 1 min, then add ½ tbsp oil and the carrots, onion and sliced spring onions. Season with a good pinch of salt and pepper. Turn the heat to medium-low, pop a lid on the pan (or use a baking tray if you don't have a lid) and cook the veg for 10 mins, stirring once or twice till the veg are tender and well browned.

While the veg brown, finely chop the parsley stalks (keep the leaves for later). Finely grate the zest from the lemon.

Stir the parsley stalks and lemon zest into the veg with 1 tsp each ground cumin and black onion seeds, and 4 whole cloves. Cook and stir for 1 min.

Tip in the buckwheat and cook, stirring, for 2 mins. Pour in 350ml boiling water. Pop a lid on the pan and turn up the heat to bring the pilaf to the boil, then turn it down a little and simmer for 10-12 mins till the buckwheat has absorbed the water and become tender.

While the pilaf cooks, tip the cashews into a dry frying pan. Toast over a medium heat for 2-3 mins till browned. Tip out onto a chopping board. Cool for a few mins, the coarsely chop them. Finely slice the spring onion greens.

Fork the baby leaf spinach and spring onion greens into the tender buckwheat and warm for 1-2 mins till wilt the spinach. Take the pilaf off the heat and squeeze in the juice from half the lemon. Taste the pilaf and add a pinch more salt, pepper or lemon juice if you think it needs it.

Divide the pilaf between a couple of warm bowls and serve garnished with the parsley leaves and with the chopped cashews sprinkled on top.