Coriander adds fresh flavour to loads of dishes and is featured in cuisines around the world - from Indian to Mexican. Find loads of ways with coriander, including everyone's favourite carrot and coriander soup, coriander chutney and more!
In this light, very low-fat dish, chicken is poached in an aromatic stock with new potatoes, asparagus and green beans steamed over the top. A zingy Oriental-style dressing is a great finishing touch.
Recipe by: Maggie Pannell
As part of a Tex-Mex vegetarian buffet, this dish is best served with black bean chilli, green rice, salsa cruda, stir-fried vegetables plus rich roast onions (all of which can be found on this site).
Recipe by: Brenda Houghton
A spicy peanut coriander chutney which can be eaten cold with pitta, samosas, on sandwiches or with roti. Store in the fridge and use within 1 week. If chutney thickens add more yoghurt to thin it out.
Recipe by: Sunaina
I wanted to cook something different with chicken and this turned out to be a really tasty and healthy meal. Everyone I make it for loves it. Serve with basmati rice and I like a naan bread to soak up the sauce.
Recipe by: castawaypaul
Fresh pomegranates, shallots, lime juice and coriander come together to make this unique relish that goes beautifully with roasted meats.
Recipe by: Ruth Levene
Undyed smoked haddock is the basis of a classic kedgeree, given a twist with extra spice and the distinctive taste of coriander. A salad of peppery rocket, watercress, spring onions and radishes is just right on the side. Delicious!
Recipe by: Jan Cutler
Along with tamarind sauce, this Indian coriander sauce is ideal to accompany samosas, pakoras and onion bhaji.
Recipe by: Pankaj
Paneer is mild form of Indian Cheese, usually made from fresh whole milk. It is an un-aged, non-melting Cheese, with a firm texture that can withstand prolonged cooking times and still have the ability to retain it's shape and texture.
Recipe by: chackoskitchen.blogspot.com
Enjoy with samosas, crisps or as a sandwich spread.
Recipe by: Sunaina
With its unusual combination of sweet tropical fruit and crunchy vegetables in a chilli-spiced dressing, this is a most attractive and appetising salad. Serve it as part of an al fresco meal in the summer, with grilled chicken.
Recipe by: Norma MacMillan