Know your herb – Coriander

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Although it has always surprised me how many people don’t like coriander, it’s hands down my favourite herb. It has an incredibly bright, clean flavour that sings like the proverbial canary when paired with a fresh salad or rich curry.


This North African marinade is fantastic slathered on chicken, lamb or yourself for that matter. For best results, rub into the meat and leave to marinate overnight in the fridge before cooking.


Put the herbs and spices into a blender and blitz. Add the lemon juice and olive oil and blitz again. You may need to add a little more olive oil in order to finish with a wet, green marinade. Season with a pinch of salt and black pepper to taste.


This classic Thai dressing is an amazing combination of hot, sour and tangy flavous. Excellent over grilled meat or fish, it also works perfectly as a dipping sauce for the corn fritters on this page. The key is to balance the flavours by gradually adding the sugar, fish sauce and lime juice to taste.


Roughly chop the chillies, garlic, ginger and coriander and add to a pestle and mortar. Pound the ingredients until you have a rough paste. Alternatively, you can chop all ingredients as finely as possible and simply mix together in a bowl. Add sugar in small amounts and continue to pound until dissolved. Add fish sauce and lime juice, mixing until incorporated. Taste for a balance of sweet, sour and salty, adjusting if required.


I ate these from one end of Thailand to the other on a recent trip. The smell of the sweetcorn cooking is mouth-wateringly good.


In a bowl, puree half of the sweetcorn with a hand blender until smooth. In a separate bowl, mix all the other ingredients together, add the corn puree, cover the bowl and refrigerate for a couple of hours. To cook, simply heat a frying pan until smoking hot, add a little oil and spoon in a dollop of the corn mix. Flatten the corn with a spatula and cook for three minutes, before flipping and repeating for the other side. Serve with Nam Jim and shredded lettuce.

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