Carrot & coriander soup
Ingredients
• 1 tbsp vegetable oil
• 1 onion, chopped
• 1 tsp ground coriander
• 1 potato, chopped
• 450g carrots, peeled and chopped
• 1.2l vegetable or chicken stock
• handful coriander
Method
• Heat 1 tbsp vegetable oil in a large pan, add 1 chopped onion, then fry for 5 minutes until softened.
• Stir in 1 tsp ground coriander and 1 chopped potato, then cook for 1 minute.
• Add the 450g peeled and chopped carrots and 1.2l vegetable or chicken stock, bring to the boil, then reduce the heat.
• Cover and cook for 20 minutes until the carrots are tender.
• Tip into a food processor with a handful of coriander then blitz until smooth. Return to pan, taste, add salt if necessary, then reheat to serve.
Spiced coconut chicken with coriander & lime
Ingredients
• 1 tbsp oil
• 8 skin-on and bone-in chicken thighs
• 1 large onion , roughly chopped
• 4 garlic cloves , grated to a purée
• 3cm piece ginger , peeled and grated
• ½ tsp turmeric
• 2 tsp ground cumin
• 2 green chillies , halved, deseeded and finely chopped
• 200g butternut squash, peeled, deseeded and cut into slices
• 100g cauliflower florets
• 225g basmati rice
• 10g bunch coriander, chopped
• 2 limes , zested and juiced
• 2 lime leaves
• 300ml coconut milk
• 400ml chicken stock
Method
• Heat oven to 200C/180C fan/gas 6. Heat the oil in a 30cm shallow casserole dish or high-sided frying pan. Fry the chicken thighs, skin-side down, just to get some colour on them (they will take on a deeper colour in the oven). Transfer them to another dish. Fry the onion in the pan until soft and pale gold. Add the garlic, spices and chillies. Cook for 2 minutes more, then stir in the squash, cauliflower, rice, half the coriander, the lime zest, half the lime juice, the lime leaves and some seasoning. Put the chicken back in the pan, this time skin-side up, and season that as well.
• Heat the coconut milk and the chicken stock together until just below boiling point. Pour this around the chicken and put the pan in the oven, uncovered. Cook for 40 minutes, or until the chicken is cooked through and the liquid has been absorbed by the rice. Squeeze over the remaining lime and scatter with the rest of the coriander. You could gently push the coriander into the rice, so it’s not all on top.
Chickpea & coriander burgers
Ingredients
• 400g can chickpeas, drained
• zest 1 lemon, plus juice ½
• 1 tsp ground cumin
• small bunch coriander, chopped
• 1 egg
• 100g fresh breadcrumbs
• 1 medium red onion, ½ diced, ½ sliced
• 1 tbsp olive oil
• 4 small wholemeal buns
• 1 large tomato, sliced, ½ cucumber, sliced and chilli sauce, to serve
Method
• In a food processor, whizz the chickpeas, lemon zest, lemon juice, cumin, half the coriander, the egg and some seasoning. Scrape into a bowl and mix with 80g of the breadcrumbs and the diced onions. Form 4 burgers, press remaining breadcrumbs onto both sides and chill for at least 10 minutes.
• Heat the oil in a frying pan until hot. Fry the burgers for 4 minutes each side, keeping the heat on medium so they don’t burn. To serve, slice each bun and fill with a slice of tomato, a burger, a few red onion slices, some cucumber slices, a dollop of chilli sauce and the remaining coriander.
