coriander seed

Use this in a cassoulet, or simply on its own, with sautéed potatoes and seasonal veg

Confit duck

cumin seeds

coriander seeds

juniper berries

flaky sea salt

duck leg and thigh joints

thyme

rosemary

garlic

bay leaves

tsp black peppercorns

The day before cooking, put the cumin and coriander seeds in a dry pan and toast until they are slightly coloured and aromatic. Remove to a board and crush them with the blade of a knife. Crush the juniper berries and mix with the spices and the salt. Rub the mixture over the duck, scatter with thyme, rosemary and sliced garlic and chill for 24 hrs, turning two or three times as they marinate.

Next day, heat oven to 150C/130C fan/ gas 2. Wipe the duck with kitchen paper and pat dry, but don’t wash off the marinade. (The salt extracts the water from the meat cells, which will be reinflated with fat as the duck cooks gently. If you wash it, you will simply reinflate the cells with water.)

Put the duck in a cast-iron casserole and cover with the goose fat or duck fat. Add the bay leaves and peppercorns and cook for about 2½ hrs, or until the meat is almost falling away from the bone. You can store the duck very simply by placing it in a pudding bowl, covering it with the fat and keeping it in the fridge: as long as it stays covered with fat it will last for weeks.

To cook, remove the confit duck legs from their fat. Put an ovenproof frying pan on the stove until it is hot. Add the duck legs, skin-side down, and cook for 4 mins. Turn the legs and transfer the pan to the oven for 30 mins, until crisp.

Serve this vividly coloured chutney with cheeses and cold meats - great to give as a gift, too

Spiced beetroot & orange chutney

1½ kg raw beetroot, trimmed, peeled and diced (wear gloves!)

onions, chopped

apples,

oranges

tbsp mustard seeds

cloves

cinnamon

red wine vinegar

golden granulated sugar

In a preserving pan or your largest saucepan, mix together all the ingredients well. Bring to a gentle simmer, then cook for 1 hr, stirring occasionally, until the chutney is thick and the beetroot tender.

While the chutney is cooking, prepare your jars by running through a short hot wash in your dishwasher. Or wash thoroughly by hand, then put in a hot oven to sterilise for 10-15 mins. Once the chutney is ready, let it settle for 10 mins, then carefully spoon into the jars and seal while still hot. You can eat it straight away but it will be even better after a month. Will keep for up to 6 months in a cool dark place. Once opened, refrigerate and eat within 2 months.

Aromatic flavours transform the ordinary parsnip into a delicious warming soup

Spicy roasted parsnip soup

olive oil

tsp cumin seeds,

½ tsp ground turmeric

mustard seeds

onion,

parsnips, diced

plum tomatoes,

vegetable stock

lemon juice

In a bowl, mix together 2 tbsp olive oil and 1 tsp coriander seeds, 1 tsp cumin seeds, ½ tsp ground turmeric and ½ tsp mustard seeds.

Add 1 large onion, cut into 8 chunks, 2 garlic cloves, 675g parsnips, diced, and 2 quartered plum tomatoes and mix well.

Spread over a heavy baking sheet, then roast for 30 mins until tender.

Spoon into a food processor or liquidiser with 600ml vegetable stock and process until smooth.

Pour into a pan with the remaining  600ml vegetable stock, season, then heat until barely simmering.

Remove from the heat and stir in 1 tbsp lemon juice. Garnish with cumin seeds.

The addition of canned tomatoes bring a nice tang to this unique Cape Malay Chicken Curry recipe. This is a mildly spicy curry for everyone.

Cape Malay Chicken Curry

tbsp oil

onion (finely chopped)

tbsp ginger (finely chopped)

tsp chili flakes (or fresh hot peppers to taste)

tsp fennel (ground, or 4 tsp whole fennel seeds)

tsp cumin

turmeric

1/2-1 tsp black pepper (coarsely ground)

cardamom pods (whole pods)

tbsp garam masala

tomatoes

lb chicken pieces

tsp garlic (finely chopped)

brown sugar

-3 tsp salt

Put the 7 spices -- from the coriander seeds down to the garam masala -- in a mortar and pestle. Pound them together so the cardamom pods burst and the whole thing becomes a mess of spices. Discard the skin of cardamom pods. Continue to pound the spices until they become like a powder.

Heat the oil in a pot, add the onion and ginger over fairly high heat, and stir occasionally for a few minutes. Add the chili flakes and spices and stir for 2 minutes. You might need to add more oil (Spices slurp up oil as they fry)

Add the can of crushed tomatoes and stir. Cook until everything bubbles up together.

Add the chicken pieces, and stir to coat well, keeping heat high until everything is bubbling away. Turn the heat down, put on a lid, and simmer for about 20 minutes.

Add the garlic, sugar, lemon juice and salt to the curry. Cover with lid but leave a small opening for a steam to escape; simmer for 15 minutes or longer. Taste the sauce, and adjust seasoning according to your taste.

Near the end of cooking, skim off extra oil/fat with a spoon, as it collects in corners of the pot, if needed. Serve the curry warm with rice.

Let me sa first that cooking has never been my strong suit. But I'm dipping my toes in, and this was my first attempt at making something other than Italian food from scratch. This recipe is very easy to follow, and the spice combination is delicious! My family isn't fond of spicy things, but this dish has just the right touch of mild zing to help them appreciate curry. It's a hit! Thank you!

Top 4 coriander seed recipes from across the web

The most viewed coriander seed recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Confit duck

Spiced beetroot & orange chutney

Spicy roasted parsnip soup

Cape Malay Chicken Curry

Top 4 coriander seed recipes from across the web

The most viewed coriander seed recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Confit duck

Spiced beetroot & orange chutney

Spicy roasted parsnip soup

Cape Malay Chicken Curry

The most viewed coriander seed recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine