Cooking recipe books

I have wanted to make one of Darina Allen's roast lamb recipe's for a while. I chose this one because it is soooo easy. It also turned out to be soooo tasty. It may take 6h to roast in the oven but it is oh so worth it! Serves: 6 persons. Ingredients: 2.4kg shoulder of lamb, on the bone 1½ tbsp coriander seeds olive oil salt & pepper to taste For the coriander gravy : 400ml lamb or chicken stock (I used chicken) 1½ tsp coriander seeds, roasted and freshly grounded 1 tbsp cornstarch (Darina advised to make a little roux but cornstarch is so much easier) Method: Warm the coriander seeds slightly in a dry pan, then crush them in a pestle and mortar. Score the skin of the lamb in a diamond pattern with a sharp knife. Sprinkle the meat with salt, pepper and the crushed coriander seeds and then drizzle with olive oil. Roast in a 130°C oven for 6-7 hours. I roasted for 6h and it was absolutely tender. Carve the meat into thick slices. Let's just say that carving is not my str...

This is a classic soup, very tasty and extremely easy to make.  I am usually disappointed when I eat it out. The carrot taste is strong but the coriander taste is almost non-existent. The trick is not to cook the coriander. Add it when the soup is done. This way the coriander's taste will come through. This is a Delia Smith's inspired recipe. I loved her idea of roasted coriander seeds! Serves: 8 persons. Ingredients: 1kg carrots, washed, topped & tailed, sliced (I do not peel the carrots as I get more for my money and they are going to be blitzed anyway!) 300g potatoes, peeled and chopped 2 small onions, peeled and chopped 2 garlic cloves, peeled and chopped 1 tbsp coriander seeds 25g butter 1.5 litres vegetable stock salt & pepper to taste 30g coriander, finely chopped Method: Dry roast the coriander seeds in a small frying pan over a medium heat, stirring and tossing them around for 1-2 min or until they begin to look toasted. Tip the seeds into a pestle and mortar...