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.
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!
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.
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.
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.
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…