5 Ways with Fresh Living Herbs – Coriander

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Fresh, living herbs are a fantastic and healthy way of adding flavour to dishes and can help transform even the simplest weeknight meal into an exciting creation.

Top chefs and foodies have shared their favourite 5 Ways of using fresh herbs – but the possibilities are endless! There are simply hundreds of ways to use fresh herbs in cooking, and living fresh herbs in pots offer great value and a convenient way to enhance your meals. It’s not only the taste, but the look and smell of living herbs, which make them such a kitchen essential.

Atul Kochhar’s 5 Ways with coriander

Atul is the only Indian chef to have two Michelin stars in the UK and is the head chef at the world renowned Benares restaurant, in London.

‘Coriander is a herb commonly used in Indian cuisine. It is such a versatile herb and has many different uses both inside the kitchen and out. As with most herbs, coriander is best when used fresh rather than dried, and the potted plant can last much longer than the cut variety – which means more time to use this herb as a key ingredient in new and exciting ways. In India, coriander is known for aiding digestion, but it can also freshen your breath and help you sleep.

Red Mullet

  • Use fresh coriander in hot water with lemon and honey for a delicious herbal tea.
  • Add freshly chopped coriander to chickpea flour pancakes; serve with an avocado and rocket salad filling and a tomato and raisin chutney.
  • Add an Asian twist to your roast potatoes. Peel and blanch potatoes, place in a roasting tin and sprinkle them with mixed spices.  Roast in the oven for 40-50 minutes, until golden brown and add finely chopped fresh coriander to finish.
  • Corianders’ citrus overtone works really well with fish. Try making a spice rub with fresh coriander, coriander seeds, garlic, a small green chilli and a squeeze of lemon juice to add to Sea Bream or Red Mullet.
  • Use fresh coriander as a garnish for a Red Snapper cocktail, a variation on the traditional Bloody Mary. Add vodka or gin to fresh tomato juice with a squeeze of lemon. Garnish with coriander leaves for an extra flavour kick.

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