Soak the buckwheat in 200ml water overnight. In the morning, drain and rinse well.
Put a pan full of water on a medium heat. Pop in the cinnamon sticks and the star anise, and 2 tablespoons of maple syrup. Cut the nectarines in half, removing the stone. When the water is bubbling, put them face up in the pan and poach on a low heat for 10 minutes.
Meanwhile, pour the drained buckwheat into a food processor, along with half the apricots. Pulse for 20-30 seconds, until broken down, but before it forms a paste.
Transfer to a pan on a medium heat, and pour in the milk. Simmer for 6-8 minutes until thick and creamy, stirring constantly to prevent sticking.
Stir the rest of the chopped apricots through the porridge, along with 2 tablespoons of maple syrup, vanilla essence and cinnamon. Remove from the heat.
Once the poached nectarines are ready, remove from the poaching water and slice carefully. Stir some slices through your porridge and reserve some for the top.
Sprinkle over other dried fruit of choice, cinnamon, nuts, syrup, or yoghurt!
