1. Dry roast the beetroot with their skins on for about an hour at 210 degrees C (190 degrees fan). Once they're soft with a crisp skin, take them out of the oven and leave to cool - the skins will be easier to peel off this way.

2. Rinse the buckwheat (or rice) under cold water in a sieve until the water runs clear then place in a saucepan with 1 litre (approx 3 cups) of boiling water. Set to a medium high heat.

3. Boil the buckwheat for 1-2 minutes, then let it simmer for another 10-15 minutes until the water has evaporated and the buckwheat is slightly hard (be careful not to burn it). If you have water left over quickly drain it or the buckwheat will become soggy.

4. Peel the skin off of the beetroots with either a knife and fork or your fingers. Pop into a food processor with the lemon juice, coconut milk, salt, pepper and cayenne pepper and blend until smooth.

5. Heat a pan with 1 tbsp oil on a high heat. Season steaks on a plate with salt & pepper and place in the hot pan, cooking 1-2 minutes each side depending on your preference. Once done, place to rest on a plate on top of kitchen towel to soak up the fat.

6. Once the buckwheat or rice has cooked, stir in the beetroot mixture, heat through and serve on a plate with the steak on top.

7. Garnish with parsley.

Chow down!