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.
Like a chunkier version of guacamole, this wonderful salsa will go down really well with barbecued chicken, fish, especially salmon, and grilled meats. If you prepare it ahead, cover with clingfilm to avoid the avocado browning.
Lovely spicy flavours here: just fry the prawns with onions and garlic, tomatoes, lime, wine and Thai red curry paste, cook the finest of pasta, then combine it all for a really wonderful and easy supper dish.
This stunning prawn starter is easy to make and will wow your guests with its intriguing mix of flavours - a wonderful way to start a special meal.
Bought tartare sauce isn't a patch on this luscious home-made version - and you won't believe how easy it is to make! Keep it in the fridge for up to a week and serve with anything fishy…
You can make these with any fish for a summery starter, lunch or main course on a warm day. Serve them with Toasted Sweetcorn Salsa and a large glass of chilled wine!
Spicy, unusual and made in minutes, this dip is a great addition to your repertoire when you want some interesting nibbles. Serve it with potato wedges, crudites or strips of toasted pitta bread.
Easy, healthy and quick to cook, this fish recipe makes a fine supper dish for two. And the pineapple salsa is one of those accompaniments that you can make and serve with everything from barbecue food to grilled chicken.
Dry-roasting spices and grating fresh coconut means that this recipe is packed with freshness and flavour, making it ideal to serve to friends, especially as it can be made in advance then reheated.
Coriander, lime, chilli and garlic give this chutney zing and freshness. Serve it with curries or any Eastern dish such as grilled meats or fish.
Although leeks are the traditional ingredient in a vichyssoise, the inclusion of lemon grass instead gives the soup a wonderful citrusy oriental flavour that really lends itself to serving chilled.