Fill your kettle and boil it. Tip the buckwheat into a small pan and sprinkle in a little salt. Cover with 200ml boiling water and pop on a lid. Return to the boil, then reduce the heat to a simmer and cook for 8-10 mins till tender. Keep your eye on the pan to make sure it doesn't boil dry and scorch the buckwheat.

Trim any woody tips off the Tenderstem® broccoli, but leave the stems whole. Thickly slice the mushrooms. Peel the garlic and slice as thinly as possible. Trim the roots and dry tips off the spring onions. Chop them into 2-3cm-thick pieces, white and green parts.

Warm a large frying pan to a medium-high heat. Add the butter and allow to melt, then slide in the broccoli, mushroom slices, chopped spring onions and garlic. Sprinkle in a little salt and pepper. Fry for 4-5 mins, stirring occasionally, till tender and golden.

Drain the buckwheat if necessary, then tip into the frying pan with the vegetables. Squeeze in the juice from half the lemon. Toss together and warm through for 1 min. Taste and add more lemon juice, salt or pepper if needed.

Add a handful of rocket leaves to 2 plates. Top with the buttery vegetables and serve.