The garden is wet and there is not very much growing, fortunately in the tunnel there are plenty of Winter salad leaves and a wonderful crop of coriander. Coriander combines well with ginger and chillies providing a cool, pungent foil to the hot spices.

 

Coriander Pesto

 

2 cloves garlic

1 small red chilli chopped

juice an zest of 1 lemon

1/2 teaspoon sea salt

6 fl oz olive oil

2oz lightly toasted pine kernels

1 large bunch of coriander

 

Blend the garlic, chilli, salt and  lemon together either in a food processor or a pestle & mortar, add half the olive oil and half the coriander, work to a smooth paste. Add the pine nuts remaining coriander and oil and blend keeping some texture

 

 

Coriander dip for crudités and flat bread

 

2 medium green chillies – chopped

juice of 1 lemon

1” piece of ginger – grated

1/2 teaspoon salt

1 teaspoon cumin seeds

2 teaspoons olive oil

1/2 teaspoon honey

1 large handful of coriander – chopped

4 fl oz yoghurt

 

Combine all the ingredients, except the coriander and yoghurt,  together and pound  in a pestle and mortar to make a paste. Stir in the yoghurt and coriander.

 

 

Stir fried carrots with coriander & ginger

 

2 tablespoons olive oil

1 onion, chopped

1 oz (25g) fresh ginger, grated

2 cloves garlic, chopped

6 carrots, scrubbed & sliced

1 teaspoon ground cinnamon

½ teaspoon crushed cardamom

pinch of salt &1/4 teaspoon black pepper

large bunch of roughly chopped coriander

Cook the onion, ginger and garlic in the olive oil for 1 minute, add the carrots tossing well.  Cover & cook gently until they begin to soften.  Add the cinnamon, cardamom, salt and black pepper and mix well  Toss in the chopped coriander and serve.