Coriander seed sirloin with lentils, beetroot and pickled shallots
RECIPES AND FOOD STYLING POLLYANNA COUPLAND PHOTOGR APHS TOM SHINGLER
Ready in 25 min
Chicken florentine with winter greens
Super flexible recipe
Saffron and chorizo toad-in-the-hole with sherry-braised kale and chickpeas
Variation on a classic
Celeriac and smoked mackerel gratin
Easy
to
make
it
veggie
Peppery smoked mackerel and sweet earthy celeriac get the gratin treatment to create something rich but super simple to prepare. Serve with a crisp, peppery rocket salad
Coriander seed sirloin with lentils, beetroot and pickled shallots
Serves 4 Hands-on time 25 min
BE A BETTER COOK
Using dried lentils takes a little longer, but if you have time it’s cheaper and wor th it for the extra flavour. Simmer them in water with a bashed garlic clove and rosemary, sage or thyme for 30 minutes until tender, then drain. Chop/crush the softened garlic and stir into the lentils. You’ll need about 265g cooked lentils (100 -125g dried) for this recipe.
• 1 tbsp black peppercorns
• 1 tbsp coriander seeds