Alastair Little, Richard Whittington
By Alastair Little and Richard Whittington
Strongly flavoured herbs like coriander can be used to advantage in soup and sauces, where small amounts have a big impact. This recipe is from Mexico.
Cut the courgettes into quarters, then across into batons. Cook with 60–85 g/ 2–3 oz chopped coriander roots, 2 tablesp