Coriander seeds
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The leaves of coriander (like fresh limes) became the subject of 'Delia-hype' in the early 1990s. I'm unrepentant because attention was drawn to two very important ingredients. But here we are concerned not with the leaves but with the tiny beige-brown seeds, a magical spice that is said to have the flavour of roasted orange peel.
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.
Serves 1Sauteed Spiced Vegetables with Lentils
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.
Serves 12Mixed Vegetable Salad a la Grecque
A great way to add lots of vegetables and pulses to a buffet spread - and so easy you can make it well in advance.
Serves 4Chilled Fennel Gazpacho with Olive Ciabatta Croutons
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.
Serves 4Oven-roasted Carrots with Garlic and Coriander
This is a recipe for the large, chunky carrots of winter, which lack the sweet, delicate flavour of new carrots in summer. In the oven they turn slightly blackened and caramelised at the edges, which, together with the coriander seeds, gives an added
Makes four 1 lb (350 ml capacity) jarsSmoky Tomato Chutney
Pimentón – smoked paprika – gives a smoky flavour to this dark, luscious, red tomato chutney. Great to serve with hamburgers and sausages, and lovely with sharp Cheddar cheese. If you prefer a milder chutney just use the sweet, mild pimentón.
