For the savory version:

• Prepare the buckwheat by rinsing and draining the grains at least twice. Leave the drain completely in a colander before continuing.
• If the grain isn't pre-roasted, you might want to roast them for a better flavor. Simply place the the buckwheat in a dry frying pan, and toast for a few minutes until the grains turn golden in color.
• In a saucepan combine the buckwheat, water, butter and salt and bring to a simmer.
• Cover the pan and cook on low heat for about 20 minutes. Once it's cooked through you can take it off the heat and add another tablespoon of butter and adjust the seasoning.

For the sweet version:

• Soak the raisins (if using) in a little hot water for 15 minutes then drain away the water.
• Place the toasted buckwheat groats in a pan with 2 cups of boiling water and 1 tablespoon of butter. Bring to a simmer, and cook for about 15-20 minutes, until cooked through.
• Add in the milk, honey or sugar, raisins and a pinch of salt and heat everything through.
• Take off the heat and stir in the remaining tablespoon of butter. Divide between 2 bowls and enjoy!

Enjoy!