Since I have been using the leaves I have come to discern the connection between the two, even though they're at the same time different. Coriander seeds are important in curries, Middle Eastern and Greek dishes.
A simple and cheap vegetarian recipe for one that's certainly full of flavour! Adapt it to suit other vegetables if you prefer and serve it with filling and nutritious brown rice.
A great way to add lots of vegetables and pulses to a buffet spread - and so easy you can make it well in advance.
Unlike the classic gazpacho, this version includes the lovely aniseed flavours of fennel for a really Mediterranean touch. We know you'll love it and, if the weather is less than summery, it can also be served warm.
Winter carrots can lack flavour and appeal, but if you add coriander seeds and slightly caramelise them in the oven, they seem to take on a new lease of life.
Adding pimenton to a plain tomato chutney is an inspired move and makes it unbeatable with barbecued meats, sausages and cheeses. A great way of using up a glut in the garden!