Fresh coriander has a peculiar effect on people: they often begin by not liking it much at all and end up being totally addicted to it – so please do not give up too early.
Although the flavour of fresh coriander is quite reminiscent of the crushed coriander seeds we are more familiar with, it is so much stronger and more pungent, so a little goes a long way.
This, thankfully, is a Thai recipe that doesn't require all the speciality ingredients that are sometimes so elusive. The list of ingredients seems rather long, but it is made in moments and has a lovely fragrant flavour.
This is a lovely spicy salad with Moroccan overtones – perfect for a buffet lunch, party or serving with cold cuts and spicy chutneys.
What are enchiladas? Well, they're Mexican wheat-flour pancakes that can be spread with some spicy salsa and stuffed with almost anything you have handy – in this case cheese – and then baked. An excellent light lunch dish served with a salad.
Salsas are at the height of food fashion at the moment - and this is one of the best: healthy, easy to make and magnificent with rosti crab cakes, salmon, chicken or grilled meats!
This has decidedly Mexican overtones. It isn't too hot and spicy but the presence of the chilli does give it a nice kick, and the flavour and texture of chickpeas is perfect for soup.
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