JJ Goodman’s Coriander-Labra

JJ Goodman says; “This cocktail is zingy, refreshing and the fresh coriander really makes limes flavour stand out. This would be my go-to drink on a night out.”


  • 50 ml gin
  • 16 coriander leaves
  • 6 lime wedges
  • 20ml Orgeat almond syrup
  • 25 ml apple juice


Use a Collins glass to muddle the coriander and lime then add the lime wedges and crushed ice.


Garnish with Angostura bitters, a couple of coriander leaves and a lime twist.

Tim Anderson’s Pickled Watermelon, Mint and Coriander Salad

An avid user of fresh herbs, Masterchef alumni Tim Anderson has developed this zingy Pickled Watermelon, Feta, Mint and Coriander Salad to celebrate the benefits that fresh herbs bring to a meal.

Tim said: “Fresh herbs are a chef’s best friend, they instantly transform and lift a meal. From a simple stir fry with coriander through to a tomato salad with fresh basil, they make even the simplest ingredients taste special. I particularly love using herbs in salads, they have such a big, delicious and fresh flavour. This Pickled Watermelon, Feta, Mint and Coriander salad makes a great lunch or evening meal and it is fantastic with a BBQ or pulled pork. It’s really easy to make but looks and tastes impressive.”

Serves 1-2 as a main course or 4-6 as a side



  • ½ tsp hot red chilli (such as bird’s eye, habanero, or Scotch bonnet), or more or less, to taste, minced
  • 4 tbsp fresh lime juice
  • 4 tbsp rice, cider, or white wine vinegar
  • 150 ml apple juice
  • 4 tbsp agave nectar or honey
  • 1 tsp sea salt
  • ½ small seedless watermelon, cut into 2cm cubes
  • 1 cucumber, cut in half, deseeded, and sliced into 1cm chunks
  • 200g mild feta or similar cheese, crumbled
  • 2 tbsp pine nuts, toasted
  • 1 tsp sesame seeds, toasted
  • About 15 leaves fresh mint
  • About 15 sprigs fresh coriander


Combine the chilli, lime juice, vinegar, apple juice, agave nectar or honey, and sea salt in a large bowl or container and stir until the salt dissolves. Taste and add more minced chilli if you like.

Add the watermelon and cucumber and toss through the liquid, then cover and refrigerate for 1-4 hours, tossing at least once during that time.

To serve, place the watermelon and cucumbers along with their brine in a wide bowl and sprinkle over the cheese, pine nuts, and sesame seeds. Slap the mint leaves between your palms to release their aroma, then tear directly over the salad along with the coriander. Enjoy!

Fruity Salad & Vietnamese Roasted Duck with Five-Spice Marinade

Taken from Around the World in Salads 120 Ways to Love Your Leaves by Katie & Giancarlo Caldesi, published by Kyle Books, priced at £16.99. Photography by Helen Cathcart.

Katie says: “We ate this tender spicy duck salad at the beautiful Y Thao Garden Restaurant in Hue, Vietnam, and begged the owner for her recipe. I couldn’t believe how easy it was but she did say to take care to balance the sweet and sour fruits. If you can’t get apricots, use another medium-sweet fruit, such as grapes, peach or plum. Serve with wedges of lime, ready to squeeze into a small dish containing black pepper and salt, and another small dish of pieces of cut pineapple and chilli powder.”


  • 2 boneless and skin-on duck breasts
  • for the spice rub
  • 1 tablespoon five-spice powder
  • 1 teaspoon caster sugar
  • 1/2 teaspoon salt
  • 2 small or 1 fat garlic clove, finely chopped

For the dressing

  • 1/2 quantity of Sesame Ginger Soy Dressing (see method)

For the fruit salad

  • Seeds of 1/2 pomegranate
  • 1 firm, unripe kiwi or green mango, peeled and cut into
  • 0.5cm slices
  • 2 apricots, skin on and thinly sliced
  • 1 hard, unripe avocado, thinly sliced
  • A large handful of mint leaves, stalks removed, roughly torn
  • A small handful of tarragon, stalks removed, roughly torn
  • A small handful of coriander, tough stalks removed, roughly torn
  • 1 lemongrass stalk, very thinly sliced


  • Put the duck breasts in a shallow dish. Combine the rub ingredients in a small bowl and rub into the duck pieces. Cover and set aside to marinate for up to 1 hour in the fridge.
  • Remove the duck from the fridge and put into a cold, dry non-stick frying pan, skin-side down. Put over a medium heat and cook for 10 minutes or until the skin has become crispy, turn the breasts over and cook on the other side for 3–5 minutes until firm to the touch.
  • Remove the breasts from the pan and leave to rest on a warm (but not hot) plate in a warm place for 10 minutes.
  • Mix the fruit salad ingredients together gently, in a large bowl, with the dressing* and arrange on a serving plate. Cut the duck into slices, about 5mm thick, leaving the skin on. Serve warm, straight away, on top of the salad.

* To make the dressing:

  • Whisk together 2 tablespoons of oil (grapeseed, groundnut or olive), 4 tablespoons lime juice or rice vinegar, 3 tablespoons of soy sauce, 1-2 tablespoons of raw mild honey, 2 teaspoons grated fresh root of ginger, 1 teaspoon toasted sesame oil and 1 finely grated garlic clove in a small bowl or jug and season to taste.  (The dressing will keep in a lidded jar in the fridge for up to 3 days.)

Indian Scramble Naans

  • Serves: 2
  • Preparation time: 10m
  • Cooking time: 5-6m


  • 2 naan breads
  • 1 tbsp oil
  • 2 tomatoes, finely chopped
  • 4 spring onions, sliced
  • 1 tsp cumin seeds
  • ½ tsp medium Madras curry powder
  • 5 medium eggs, beaten
  • 1 pot coriander, leaves roughly chopped
  • 100g cucumber, coarsely grated
  • 150g pot natural yogurt


  • Preheat the oven to 200oC, gas mark 6.
  • Heat the naan breads in the oven according to pack instructions
  • Meanwhile, heat the oil in a small frying pan and fry the tomato, spring onions, cumin and curry powder for 1-2 minutes, remove and set aside. Mix the eggs with the coriander, reserving 1 tbsp for garnish and season, add to the pan and cook for 1-2 minutes until scrambled to your liking, stir the tomato mixture back into the eggs.
  • Mix the cucumber into the yogurt and season.
  • Spoon the Indian scramble on top of the naans and sprinkle with reserved coriander, serve with the cucumber yogurt.

Nutritional Information

  Per Serving
Kcal 848
Sugar 15.7g
Fat 34.7g
Sat Fat 7.6g
Salt 2.3g

Chicken & Coriander Tagine with Almond Couscous

  • Serves: 4
  • Preparation time: 15m
  • Cooking time: 40m


  • 1 bunch spring onions, roughly chopped
  • 2 preserved lemons, roughly chopped
  • 2 cloves garlic
  • 50g pitted green olives
  • 1 pot coriander
  • 1 tbsp oil
  • 500g chicken breast, cut into chunks
  • 200ml chicken stock
  • 200g couscous
  • 50g flaked almonds, toasted


  • Preheat the oven to 200oC, gas mark 6.
  • Place the spring onions, lemons, garlic, olives and half the pot of coriander (leaves and stalks) in a food processor and blitz to give a paste.
  • Heat the oil in a frying pan and fry the chicken for 3-4 minutes to brown, add the tagine paste and cook for 1 minute.  Add the stock and bring to the boil, transfer to a tagine or casserole dish, cover and bake for 40 minutes.
  • Meanwhile, place the couscous in a small bowl, cover with 200ml boiling water, cover with clingfilm and leave for 5 minutes, then fluff up with a fork.
  • Roughly chop the remaining coriander, stir 1 tbsp into the couscous with the almonds and the rest into the tagine.
  • Serve the tagine with the couscous.

Nutritional Information

  Per Serving
kcal 453
Sugar 2.7g
Fat 13.8g
Sat Fat 1.7g
Salt 1.66

Thai Prawn & Coriander Noodle Salad

  • Serves: 2
  • Preparation time: 10m
  • Cooking time: 5m


  • 150g rice noodles
  • 1 red pepper, finely sliced (170g)
  • 200g cooked, peeled tiger prawns
  • ½ bunch spring onions, sliced
  • 20g fresh coriander, roughly chopped
  • Juice of 1 lime
  • 1 tbsp light soy sauce
  • 2 tsp Thai fish sauce
  • 25g unsalted peanuts, roughly chopped


  • Cook the noodles in boiling water for 5 minutes, drain and cool. Mix in the pepper, prawns, spring onions and coriander.
  • Whisk together the lime juice, soy and fish sauce and toss into the salad, scatter over the peanuts and serve.

Nutritional Information

  Per Serving
Kcals 456
Sugar 7g
Fat 7g
Saturated Fat 1.2g
Salt 3.9g

Spicy Carrot & Coriander Soup

  • Serves: 4
  • Preparation time: 10m
  • Cooking time: 20m


  • 2 tbsp olive oil
  • 1 onion, roughly chopped
  • 600g carrots, thickly sliced
  • 2 tsp ground coriander
  • 1 litre vegetable stock or half a stock cube dissolved in water
  • 1 ciabatta roll, broken into bite sized pieces (90g)
  • 35g chopped fresh coriander leaves


  • Preheat the oven to 200°C, gas mark 6.
  • Heat 1 tbsp oil in a large saucepan and fry the onion, carrot and ground coriander for 5 minutes.
  • Add the stock, cover and simmer for 15 minutes until tender.
  • Meanwhile, to make the croutons, toss the bread pieces in the remaining oil and 1 tbsp chopped coriander, place on a baking tray and bake for 10 minutes until golden.
  • Puree the soup and stir in the remaining coriander. Serve garnished with the croutons.

Nutritional Information

  Per Serving
Kcals 187
Sugar 14g
Fat 7g
Saturated Fat 1g
Salt 1g