In a pot, bring the buckwheat and water to boil. Add the honey, cinnamon and salt then reduce to a simmer.
Cover the pot with a lid and simmer for 10 minutes. Turn off the heat and leave the lid on to steam for a further 5 minutes.
Fluff with a fork and serve with a splash of Puhoi Valley Milk, a dollop of Puhoi Valley Authentic Greek Raspberry and Boysenberry Yoghurt and a handful of raspberries.