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Posts Tagged ‘Coriander’

Give these a go for a super tasty mid-week and meat-free meal. The aubergines and beans really fill you up and the extras are non-negotiable as they all come together to make these tacos taste great. If you have too many pickled onions they will keep in the fridge for a few days and are great on the side of all sorts of things or in toasted sandwiches.

Wine Suggestion: The pickles need to be matched with a touch of residual sugar in the wine, or else the vinegar gets accentuated. The aubergine and black beans also need a touch of rich, earthiness but not too much weight. We found our match in Finca Bacara’s Crazy Grapes, a Monastrell from Jumilla in Spain. Superbly balanced juicy fruits, all brambles, black plums and berries, with a hint of earthy tannins and so easy to drink.

Aubergine and Black Bean Tacos with Feta & Pickled Red Onions

FOR THE QUICK PICKLED ONIONS:

  • 1 large red onion, halved and very thinly sliced
  • 1 tbsp caster sugar
  • 1 tbsp rice vinegar

FOR THE AUBERGINE & BLACK BEAN FILLING:

  • 2 aubergines
  • 2 tbsp olive oil
  • 1 bay leaf
  • ½ tsp cumin seeds
  • 1 red onion, diced
  • 2 garlic cloves, crushed
  • 1 tbsp tomato purée
  • 400g fresh tomatoes, chopped
  • a pinch of dried oregano
  • ½ tsp chilli powder
  • a pinch of chilli flakes
  • 2 tsp red wine vinegar
  • 2 x 400g tins black beans, 1 drained and rinsed
  • ½ lime, juiced, plus extra wedges to serve

TO SERVE:

  • 8 small tortillas, warmed
  • a handful of coriander leaves
  • 50g feta cheese, crumbled
  • ½ an iceberg lettuce, shredded

Start by making the pickled onions. Combine all of the ingredients with a generous sprinkle of sea salt flakes in a plastic container with a lid. Close the lid and shake hard for a couple of minutes or until the onions soften.

Next, you need to burn your aubergines. Prick them all over with a fork, then either place them directly over a gas flame, on the barbecue, or under a hot grill. Turn them until they are blackened and burnt all over and starting to collapse, then aside on a plate to cool.

When the aubergines are cool enough to handle, scoop out the flesh with a spoon and discard the blackened skins.

Heat the oven to 200C/180C fan/Gas 6.

For the aubergine and black bean filling, you need to heat the oil in a large ovenproof frying pan with the bay leaf and cumin seeds. When they start sizzling, you can add the onions and garlic. Fry for about 5 minutes or until soft but not coloured, then stir in the tomato purée and cook for a few minutes. Add the chopped tomatoes and dried oregano and cook for another few minutes or until they have collapsed into the sauce. Add the aubergine flesh, chilli powder, chilli flakes and vinegar and stir for a minutes, then tip in the drained and undrained beans. Squeeze in the juice of half a lime and cook for about 5 minutes until reduced, then transfer to the oven for 15-20 minutes until rich and thick.

Fill the warm tortillas with shredded lettuce and the aubergine and black bean filling. Top with feta, coriander, pickled onions and a squeeze of lime.

(Original recipe from BBC Good Food)

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We’re always up for mussels, and this made good use of some leftover ‘nduja, plus we always love fennel. A nice treat for two.

Wine Suggestion: try not to fight the warm spices of the ‘nduja with a wine higher in acidity, rather look for a naturally softer grape like Grenache Blanc. From southern Catalonia in the region of Terra Alta they grow more Garnacha Blanca than anywhere else in the world: Edetaria’s “via Terra” white utulises this to great effect by harvesting in two tranches; the first to give freshness, and the second fruit and aromatics. Elegantly beautiful, with a vibrancy based not on searing acidity but a great balance. You can almost taste the ancient seabed it’s grown on and the breezes that keep the vines cool; a gem.

Mussels with ‘nduja and fennel – serves 2

  • 1 tbsp olive oil
  • 1 small fennel bulb, thinly sliced
  • ½ tsp fennel seeds, lightly crushed
  • 50g ‘nduja
  • 150ml white wine
  • 1kg mussels, scrubbed
  • a handful of coriander, chopped
  • toasted sourdough, to serve

Heat the olive oil in a large pan and cook the fennel for 10 minutes or until caramelised and soft. Stir in the garlic and cook for a minute before adding the fennel seeds and ‘nduja. Break the ‘nduja up with a wooden spoon.

Pour in the white wine and bring to the boil, then add the mussels and stir. Cover with a lid and cook for 5 minutes, shaking occasionally, until the mussels have opened (chuck any that stay closed).

Stir really well, then add the coriander and stir again, then serve with the toasted sourdough.

(Original recipe by Adam Bush in Olive Magazine, September 2019.)

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Kids activities are back on which means we spend a few weeknights dropping off and picking up rather than cooking. So we’re on the hunt for more dishes like this, minutes to make but healthy and delicious; flavoursome and light at the same time.

Wine Suggestion: This dish partners really well with a fruity, youthful and dry Riesling.

Chicken meatball tom kha gai – serves 2

  • 4 chicken sausages (we bought ours in M&S)
  • 1 tbsp finely grated ginger
  • 1 tbsp chopped coriander, plus some whole leaves to serve
  • 1 red chilli, finely chopped
  • 50g flat rice noodles
  • 400ml tin coconut milk (you could use half-fat if you like)
  • 300ml chicken stock
  • 1 lemongrass stalk, discard the woody outer leaves and finely chop the inside
  • 50g mangetout, finely sliced
  • 1 lime, juiced
  • 1 tsp brown sugar
  • 1 tbsp fish sauce

Remove the skin from the chicken sausages and put the insides into a bowl. Add 1 tsp of the ginger, the chopped coriander and half the chilli. Mix well and form into 10 small meatballs – wet hands help with this.

Cook the noodles according the packet, then drain and rinse with cold water.

Bring the coconut milk and stock to a simmer in a large saucepan, then add the rest of the ginger and chilli with the lemongrass and simmer for 3 minutes.

Add the chicken meatballs and simmer for 3 minutes, then add the mangetout and cook for another 2 minutes.

Gently stir in the lime, sugar and fish sauce, divide the noodles between 2 warm bowls, then ladle over the hot soup and meatballs, finish with the coriander leaves.

(Original recipe by Janine Ratcliffe in Olive Magazine, May 2018.)

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We served this as a side with a barbecue but it would also make a nice dinner for 2.

Couscous & chickpeas in ras el hanut spice – serves 4 as a side or 2 as a main

  • ½ a small onion, finely chopped
  • 3 cloves of garlic, finely sliced
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1 tbsp ras el hanut spice mix
  • 100g cooked chickpeas (from a tin)
  • 1 tomato, diced
  • 60g couscous
  • 180ml boiling water
  • 15-20g coriander, chopped

Heat the oil in a pan, then fry the onion and garlic over a medium heat until softened and starting to colour. Add the salt and ras el hanut and mix for about 20 seconds. Add the chickpeas and diced tomato and cook for another minute. Stir in the couscous and boiling water, bring to the boil, then turn off the heat and cover.

Leave the couscous aside for 10 minutes to absorb the liquid, then remove the lid and use a fork to separate the grains and mix in the chopped coriander. Serve warm or at room temperature.

(Original recipe from Honey & Co. Food from the Middle East, Saltyard Books, 2014.)

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Try this delicious Indian brunch dish by Cyrus Todiwala – chilli cheese on toast with a fried egg on top and ketchup on the side. We poached our eggs this time.

Wine Suggestion: What do they serve in those brunch places? Bottomless prosecco – something like that.

Eggs kejriwal – serves 2

  • 1 tsp butter, plus more for spreading on the toast
  • 1 small onion, finely chopped
  • 2-4 thick slices bread
  • 100g mature cheddar, grated
  • 2 tsp English mustard
  • a small handful of coriander leaves, finely chopped
  • 1-2 green chillies, deseeded and finely chopped
  • 3 large eggs
  • 1 tbsp oil
  • tomato ketchup, to serve (optional)

Melt the tsp of butter in a small frying pan and fry the onion for about 5 minutes or until soft. Remove from the heat and leave to cool.

Lightly toast the bread, then spread with butter and put onto a baking tray.

Heat the grill to medium.

Mix the onion, cheese, mustard, coriander, chilli and 1 egg together in a bowl and season.

Spread the cheese mix over the toast and grill for about 5 minutes or until set and bubbling.

Meanwhile, fry or poach your eggs.

Serve the cheese on toast on warmed plates with an egg on top and ketchup on the side.

(Original recipe by Cyrus Todiwala in BBC Good Food magazine, March 2020.)

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We love recipes like this; perfect for using up bits and pieces and super tasty. 

Wine Suggestion: There’s a vibrancy to this food and we matched it with Ventenac’s “Dissidents” le Paria, a fresh-fruited, minerally grenache. Lovely light spices, a stony core of texture and bright plums and cherry flavours.

Green Spiced Rice – serves 2-3

  • 150g frozen broad beans
  • 400ml vegetable stock
  • 2 tbsp Thai green curry paste
  • 200g basmati rice
  • a slice of butter
  • a few sliced mushrooms
  • a large carrot, coarsely grated
  • 3 eggs, lightly beaten
  • a handful of coriander, roughly chopped
  • a few handfuls of spinach

Cook the broad beans in boiling water for 2 minutes, then drain and pop them out of the skins. 

Wilt the spinach is a saucepan, then leave to cool. Squeeze out any excess liquid if necessary and chop. 

Pour the vegetable stock into a saucepan, then add the curry paste and the rice. Bring to the boil, then cover and simmer for 10 minutes or until almost tender and most of the liquid absorbed. 

Melt the butter in a large frying pan, then fry the mushrooms until lightly coloured. Add the rice and carrot to the pan with the broad beans. Stir until the rice is moist but no longer wet, then add the eggs and season. Keep cooking, stirring now and then to break up the egg, until it is lightly cooked. Fold through the chopped spinach and coriander, then serve. 

(Original recipe from Eat by Nigel Slater, Fourth Estate, 2013.)

 

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This soup is super simple but it’s really good with the toasted feta tortillas on the side for a weekday lunch.

Bean soup with feta tortillas – serves 4

  • 1 tbsp vegetable oil
  • 1 onion, chopped
  • 1 heaped tbsp chipotle paste
  • 500g carton passata
  • 500ml vegetable stock
  • 1 x 400g tin of red kidney beans, drained and rinsed
  • 1 x 400g tin of black beans, drained and rinsed
  • 200g feta
  • 4 large soft flour tortillas
  • a handful of coriander, roughly chopped
  • sour cream or yoghurt to serve

Heat the oil in a large saucepan and cook the onion over a medium-low heat for about 10 minutes, or until soft.

Add the chipotle paste, passata, stock and beans. Season, bring to the boil, then reduce the heat and simmer for 5 minutes.

Meanwhile, crumble the feta over one half of each of the tortillas, then sprinkle with the chopped coriander and season with black pepper. Fold the uncovered side over and press together. Heat a dry frying pan and cook the tortillas for a minute on each side or until crispy and the cheese has melted.

Serve the soup in warm bowls with a dollop of sour cream or yoghurt if you have it and the feta tortillas on the side.

(Original recipe from BBC Good Food)

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This soup uses all store cupboard ingredients. You do need fresh coriander but we regularly have an almost full bag of this in the fridge and are happy to have this soup idea to use it up. We make soup almost every week in the winter months and this is definitely one of our favourites. The recipe is from Ottolenghi Simple where they suggest leaving it rough, which we did, but you can blend until smooth if you prefer.

Curried lentil, tomato & coconut soup – serves 4

  • 2 tbsp coconut oil or sunflower oil
  • 1 onion, finely chopped
  • 1 tbsp medium curry powder
  • ¼ tsp chilli flakes
  • 2 garlic cloves, crushed
  • 4 cm piece of ginger, peeled and finely chopped
  • 150g red lentils, rinsed and drained
  • 1 x 400g tin of chopped tomatoes
  • 25g coriander stalks, roughly chopped, plus 5g picked leaves to garnish
  • 1 x 400ml tin of coconut milk

Put the oil into a large saucepan and put over a medium-high heat. Add the onion and fry for 8 minutes, stirring often, until soft and caramelised.

Add the curry powder, chilli flakes, garlic and ginger and keep frying for another 2 minutes, stirring all the time.

Add the lentils, stir through for a minute, then add the tomatoes, coriander stalks, 600ml of water, 1 tsp of salt and a lots of black pepper.

Pour the coconut milk into a large bowl and whisk gently until smooth. Set aside 4 tbsp to garnish the bowls, then add the coconut milk to the soup. Bring to the boil, then reduce the heat to medium and simmer gently for 25 minutes, until the lentils are soft abut still holding their shape. Add a bit more water – 100-150ml – if the soup is too thick.

Divide the soup between warm bowls and garnish with a drizzle of coconut milk and some coriander leaves.

(Original recipe from Ottolenghi Simple by Yotam Ottolenghi, Tara Wigley and Esme Howarth, Ebury Press, 2018.)

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This will clear the sinuses and it’s delicious too. Nice and easy, tasty, and very handy for midweek.

Beef Phở – serves 2

  • 750ml strong beef stock
  • 2 garlic cloves, peeled and bashed
  • a thumb-sized piece of ginger, sliced
  • 2 red chillies, sliced
  • 1 star anise
  • 1 stick cinnamon
  • a bunch of scallions, sliced
  • 1 tsp fish sauce
  • 100g flat rice noodles
  • 200g fillet steak, thinly sliced
  • a handful of beansprouts
  • coriander leaves
  • lime wedges
  • hoisin sauce
  • sriracha sauce

Bring the stock, garlic, ginger, half the chilli, star anise, cinnamon and half the scallions to the boil for 15 minutes. Strain and discard the solids, then bring back to the boil. Season with the fish sauce.

Meanwhile, pour a kettle of boiling water over the noodles and leave to soak for 10 minutes, then drain and rinse.

Divide the noodles between warm bowls. Add the steak and beansprouts to the simmering stock and remove from the heat, they will cook in the residual heat. Spoon over the noodles and add the rest of the scallions, chilli, some coriander and lime wedges. Serve with hoisin and sriracha.

(Original recipe by Anna Glover in Olive Magazine, Christmas 2015.)

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Working from home definitely improves the lunch offerings. These quesadillas will fill you up and they’re super tasty too. Make up the filling in advance and it won’t take long to put them together on your lunch break. 

Quesadillas, with beans, chipotle, cheese & coriander – serves 4

  • 2 x 400g tins mixed beans
  • 3 tbsp chipotle sauce
  • a small pack of coriander, chopped
  • 140g cheddar cheese
  • 4 large tortillas

Drain the beans but reserve 2 tbsp of the liquid from the tins. 

Put the beans into a bowl with the reserved liquid, the chipotle sauce, coriander and half the cheese. Mash well with a fork or potato masher. 

Lay out the tortillas and cover half with the bean mixture. Top with the remaining cheese, then fold the tortilla over to make a semicircle. 

Heat a griddle pan or heavy frying pan, then cook the tortillas for a couple of minutes on each side, or until golden and starting to char. Cut into wedges to serve. 

(Original recipe by Sarah Buenfeld in BBC Good Food Magazine, October 2013.)

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Sweetcorn, Black Bean & Avocado Salad

A lovely salad which is perfect for using the fresh corn cobs that are in the shops around now. We served with barbecued chicken but it would be great with loads of things. Another great idea by Sabrina Ghayour.

Sweetcorn, black bean & avocado salad – serves 5 to 6

  • 3 fresh corn cobs
  • 1 avocado, diced
  • ½ a 400g tin black beans, drained and rinsed
  • 2 kaffir lime leaves, very finely chopped (we didn’t have these but we added some lime zest instead)
  • 2 scallions, thinly sliced
  • ½ a small red pepper, finely diced
  • ½ a small green pepper, finely diced
  • 1 long red chilli, deseeded and finely chopped
  • about 30g of fresh coriander, finely chopped
  • 1 heaped tbsp of mayonnaise
  • a drizzle of olive oil

Cook the corn cobs in lots of boiling salty water for about 10 minutes or until tender. Drain and rinse under cold water to cool, then drain again.

Use a sharp knife to cut the kernels off the cobs in strips.

Put the corn in a large bowl with all of the other ingredients and season well with Maldon sea salt and black pepper.

(Original recipe from Simply by Sabrina Ghayour, Mitchell Beazley, 2020)

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Green Hummus

Really fresh and tasty. A lovely recipe from Simply by Sabrina Ghayour (our new favourite thing!). We served with toasted pittas. Leftovers great for lunch the next day.

Green hummus – serves 6 to 8

  • 2 x 400g tins chickpeas, drained and reserve ¾ of the brine from 1 of the tins
  • juice of ½ a lemon, you might need a bit more
  • 2 garlic cloves, peeled and crushed
  • 30g of flat leaf parsley, roughly chopped
  • 30g of fresh coriander, roughly chopped
  • 15g of tarragon, leaves picked, roughly chopped
  • 2 tbsp tahini
  • 1 tsp nigella seeds
  • warm pitta bread, to serve

Put the chickpeas, reserved brine, lemon juice, garlic, parsley, coriander, tarragon, tahini, some sea salt and black pepper, in a food processor and whizz until smooth.

Taste and adjust the seasoning, you might like to add more lemon juice. Serve in a bowl garnished with the nigella seeds and with some of your best olive oil drizzled over.

(Original recipe from Simply by Sabrina Ghayour, Mitchell Beazley, 2020.)

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Creamed Carrots

This is a lovely side dish to serve alongside lamb koftas or something similar. We had it for dinner with just some brown rice and that was surprisingly good too.

Creamed Carrots – serves 4

  • 400g carrots, coarsely grated
  • 2 garlic cloves, crushed
  • a thumb-sized piece of ginger, finely shredded
  • 3-4 small, hot green chillies, finely chopped
  • a thick slice of butter
  • 1 tsp yellow mustard seeds
  • 2 tbsp cashew nuts, toasted in a dry pan or in the oven, roughly chopped
  • 4 tbsp double cream
  • 4 heaped tbsp natural yoghurt
  • a good handful of coriander leaves
  • a squeeze of lime

Melt the butter in a frying pan, then add the garlic, ginger and mustard seeds and cook for a minute before adding the chopped chillies. Stir together for a minute then add the carrots and cook for 3-4 minutes.

Stir the cream and yoghurt together and fold into the hot carrots with some seasoning. Immediately tip into a serving dish and top with the cashew nuts, coriander leaves and lime.

(Original recipe from Tender Volume I  by Nigel Slater, Fourth Estate, 2009)

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Barbecued Prawns with Chilli, Lime & Coriander Butter

Messy but oh so good! Treat your friends to a pile of these at your next barbecue and you will be very popular. Napkins, finger bowls, baby wipes etc., essential!

Wine Suggestion:  we think this needs an uncomplicated and fun white like a Picpoul de Pinet, Muscadet or Albariño, or going up a gear we chose the Bodegas Katxina Txakoli from near San Sebastien in Spain … tapas, sun, seafood and socialising. Happy days.

Barbecued prawns with chilli, lime & coriander butter – serves 4

  • 1kg large raw tiger prawns with the shell on, remove the heads before cooking

FOR THE BUTTER:

  • 1 large clove of garlic
  • a small bunch of coriander, roughly chopped
  • 1 red chilli, deseeded and chopped
  • juice of 1 lime, plus wedges to serve
  • 200g butter, softened

Make the butter by putting the garlic, coriander, chilli and lime juice into a food processor and pulse until chopped.

Toss 1 tbsp of the flavoured butter with prawns and leave in the fridge until ready to cook.

Put the rest onto a piece of tin foil and roll into a sausage shape. Put into the freezer to harden.

Preheat the barbecue, then cook the prawns for a few minutes on each side until pink. Serve on a platter and melt thin slices of the butter over the top. You can also melt some extra butter and serve on the side if you want. Serve with lime wedges to squeeze over.

(Original recipe from BBC Good Food)

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Georgian Kidney Bean Salad

We try so many recipes but it’s rare that we find one that’s like nothing we’ve had before. This is different and definitely recommended by us.

Georgian kidney bean salad – serves 2

  • ¼ tsp fenugreek seeds
  • 1 tsp coriander seeds
  • 1 tsp fennel seeds
  • 3 tbsp sunflower oil
  • 1 small onion, sliced
  • 1 x 400g tin kidney beans, drained and rinsed
  • 1 tsp sherry vinegar
  • ½ tsp brown sugar
  • ½ a bunch of fresh coriander, chopped
  • 2 sprigs of parsley, chopped
  • 2 sprigs of dill, chopped

Toast the fenugreek, coriander and fennel seeds in a dry frying pan until fragrant. Tip into a pestle and mortar and crush with a pinch of sea salt.

Heat 2 tbsp of the sunflower oil in a frying pan and cook the onion for 10-15 minutes or until soft and browned. Add the beans and warm through.

Mix 1 tbsp sunflower oil, the sherry vinegar, sugar, crushed spices, herbs and salt and pepper, together in a bowl. Stir through the beans and serve warm or cold.

(Original recipe from Mamushka by Olia Hercules, Mitchell Beazley, 2015.)

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Couscous with Courgette, Fried Onions & Herbs

It’s courgettes with everything in our house this week, not that we’re complaining! We had this couscous as a side for a barbecue and the leftovers were great for lunches. Also a good recipe for using up any herbs you have, you don’t have to stick to combination suggested, one or two would be fine.

Couscous with courgette, fried onions & herbs – serves 6

  • 2 onions, sliced
  • 2 tbsp olive oil
  • 2 courgettes, grated
  • 300g couscous
  • 400g tin chickpeas, drained
  • 600ml vegetable or chicken stock
  • juice 2 lemons
  • 6 spring onions, sliced
  • small bunch mint
  • small bunch coriander
  • small bunch dill
  • handful rocket, chopped

Heat the olive oil in a frying pan and cook the onions gently until softened, then increase the heat and let them crisp up a bit.

Put the courgettes,  couscous, and chickpeas into a large bowl and pour over the stock. Cover tightly with clingfilm an set aside for at least 15 minutes.

Roughly chop the mint, coriander and dill together.

Fork the couscous to separate the grains then use to stir in the lemon juice, fried onions, scallions, herbs, rocket and plenty of seasoning.

Serve at room temperature.

(Original recipe from BBC Good Food)

 

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Spicy Roasted New Potatoes with Lemon & Herbs

This dish bursts with flavour. We’ve been entertaining in our garden (in small groups and at a distance) and it’s been so nice to cook dishes to feed more than 2! Another triumph from Falastin and great with some grilled meat; this will be done many atime again we suspect. You can prep up to the point before you put the potatoes in the oven. Cook and dress when you’re ready to eat.

Spicy roasted new potatoes with lemon & herbs  – serves 4

  • 3 tbsp olive oil
  • 1 tsp cumin seeds
  • 1 tsp coriander seeds
  • 7 large cloves of garlic, thinly sliced
  • 1 large red chilli, thinly sliced
  • 200g cherry tomatoes
  • 750g baby new potatoes, quartered
  • ½ tsp caster sugar
  • 1 large lemon, finely grate the zest to get 2 tsp and juice to get 2 tbsp
  • 10g coriander, roughly chopped
  • 5g dill, roughly chopped

Preheat the oven to 200C fan.

Lightly crush the cumin and coriander seeds in a pestle and mortar.

Put the olive oil in a large sauté pan over a high heat. Add the cumin and coriander seed and cook for a minute, stirring. Add the garlic and cook for another minute or until it starts to colour.

Add the chilli and tomatoes and cook for a couple of minutes, stirring, until the tomatoes start to soften. Add the potatoes, sugar, 1 tsp of salt and a generous grind of black pepper. Stir and transfer to a large baking tray lined with baking parchment.

Roast for 40 minutes, tossing once, until the potatoes are crispy and cooked through.

Remove from the oven and set aside to cool for 5 minutes before adding the lemon zest & juice, coriander & dill. Toss gently & serve.

(Original recipe from Falastin by Sami Tamimi & Tara Wigley, Ebury Press, 2020.)

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Spiced Haddock with Bombay PotatoesThis is really simple but full of fresh and spicy flavours. Great for a weeknight as it only takes 30 minutes to cook.

Wine Suggestion: matched with a perrenial favourite, the ALLO by Quinta Soahleiro from northern Portugal. Enough fruit for the spices and complimentary texture and vibrancy.

Smoked haddock with Bombay potatoes – serves 2

  • 2 thick skinless haddock fillets
  • 2 tsp curry powder
  • groundnut oil
  • ½ tsp turmeric
  • a handful of coriander leaves
  • lemon wedges, to serve

FOR THE POTATOES:

  • 500g waxy potatoes, diced (peel if you prefer)
  • sunflower oil
  • 2 shallots, chopped
  • ½ tsp cumin seeds
  • ½ tsp mustard seeds
  • ½ tsp turmeric
  • 100g cherry tomatoes

Boil the potatoes in salty water until just cooked, then drain well.

Put the haddock in a dish. Mix the curry powder, groundnut oil and turmeric together with a good pinch of salt. Rub all over the fish and leave for 10 minutes.

Heat 2 tbsp sunflower oil in a large non-stick frying pan. Gently cook the shallots until softened then add the cumin seeds and mustard seeds. Fry until fragrant, then stir in the turmeric and potatoes. Stir to heat through and coat in the spices, then add the tomatoes and cook until they start to break down. Season with salt. Stir in half the coriander.

Grill the haddock for a couple of minutes on each side until just cooked, it will flake easily with a fork. Divide the potatoes between two plates and gently place the haddock on top. Scatter with the remaining coriander and serve with a lemon wedge.

(Original recipe by Janine Ratcliffe in Olive Magazine, May 2013.)

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Lentil & Lemon Pasta

We loved this! Something a bit different when we’re all fed up with our usual pasta staples. Also perfect for using leftover coriander, which seems to be an almost permanent feature in our veg drawer. Of course you can use whatever pasta you happen to have. The original recipe suggested fettuccine, we used trofie – no matter.

Wine Suggestion: a simple white that veers towards texture rather than ripe fruit is your match for this. We had a La Piuma (meaning feather) Pecorino Terre di Chieti from the western coat of central Italy. Pecorino was an obscure local variety of grape, but one we increasingly suggest and drink and think it has a great future; a charmer.

Lentil & lemon fettuccine – serves 4

  • 140g Puy lentils or brown lentils
  • 300g dried pasta
  • 50g butter
  • 1 medium onion, chopped
  • 3 garlic cloves, chopped
  • zest and juice of 1 lemon
  • large handful of coriander, leaves and stems roughly chopped
  • 150g Greek yoghurt

Rinse the lentils in a sieve, then put into a medium saucepan and cover with plenty of cold water. Bring to the boil, then simmer for 20-30 minutes or until tender (careful not to overcook as we did). Add plenty of salt about 10 minutes into the cooking time. Drain and keep warm.

Cook the pasta, then drain and return to the pan. Meanwhile, melt the butter in a frying pan over a medium heat. Fry the onion until lightly golden, then stir in the garlic and cook for another couple of minutes. Stir the lentils, onion and garlic, lemon zest and juice, coriander and yoghurt into the cooked pasta. Finish with plenty of black pepper.

(Original recipe by Celia Brooks Brown in BBC Good Food Magazine, May 2010.)

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Garlic, Chilli & Coriander Prawns

You will need lots of crusty bread for these to mop up all the delicious butter. What a treat.

Wine Suggestion: Light, white, youthful and with a salty tang. Our pick today, the Allo from Quinta Soalheiro from Northern Portugal, an Alvarinho-Loureiro blend which was in the firdge. We could have easily had a Muscadet, Picpoul or Verdicchio either.

Garlic, chilli & coriander prawns – serves 4

  • 5 garlic cloves, grated
  • ½ red chilli, deseeded and finely chopped
  • large bunch of coriander, leaves and stalks finely chopped
  • 100g unsalted butter
  • ½ tsp nigella seeds
  • 600g raw tiger prawns, shells off but you can leave the tails on if you like
  • 1 lemon

Mash the garlic, chilli and coriander into the butter.

Heat a large frying pan, add the butter and let if melt. Add the prawns, nigella seeds and some seasoning.

Stir-fry for a couple of minutes to cook through. Squeeze over some lemon juice and serve with loads of crusty bread.

(Original recipe by Anjum Anand in BBC Good Food Magazine, April, 2014)

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