The light, citrus-like flavour of coriander leaves lends itself well to sprinkling over a variety of curries, couscous and rice dishes. Try a generous handful over Nigella Lawson’s pumpkin and seafood curry or check out Toni Buxton’s Thai-inspired couscous and you’ll know what we mean. The classic flavour of coriander stands up to whizzing into a salsa, pesto or chutney. The leaves are also a fab soup ingredient – Rachel Allen combines coriander with peas to wonderful effect, while Madhur Jaffrey’s Indian version of cream of pea soup makes a spicier alternative.
Patrick Williams' juicy barbecued prawns are seasoned with a mouth-watering hot and spicy Moroccan marinade.
Herby flavours work together well in Rachel Allen's fresh-tasting salsa
Serve Reza Mahammad's deliciously tangy, simple-to-make chutney with poppadoms as a pre-dinner drinks nibble
Sophie Grigson's fabulous fried eggs come sunny side up - and spicy to boot!
Try Madhur Jaffrey's Indian version of cream of pea soup - with cumin seeds, chilli and fresh coriander
Rachel Allen, makes a comforting soup, well-suited for a blustery day when nothing else will do
Add some punch to your pasta nights with this vibrant yet light combination of aromatic pesto, colourful crisp veg and silky noodles
This spiced curry from Nigella Lawson can be made in advance and makes a great base for a variety of curries
An exciting mix of Thai flavours from Tonia Buxton - meaty prawns, coconut, lemon grass, coriander and chilli, served with couscous
You don't have to wait until Christmas to enjoy turkey. This light take on that family favourite meatloaf is suited to any season
