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Carrot and coriander soup is Tesco veg grower Ben’s favourite, especially after a hard day out in the fields. He still cooks his mum’s original recipe, made with delicious veg, fresh coriander, and a sprinkling of warming paprika to finish. It’s a delicious recipe with all the comforting tastes of home. See method
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Add a bit of crunch to your soup by sprinkling toasted pumpkin seeds on top to serve.
Use up leftover cream and potatoes by making a tasty potato gratin. Fry chopped onions and garlic together over a medium heat with a sprinkling of fresh rosemary. Meanwhile, thinly slice the potatoes and mix in a large bowl with 150ml cream, 150ml milk, and 100g crème fraîche. Once the onions and garlic are cooked, add to the creamy potato mix and then layer, in a small ovenproof dish, with a sprinkling of grated cheese and black pepper between each layer. Cover the dish with foil and bake at gas 6, 200°C, fan 180°C for 1-1½ hrs, or until the potatoes feel tender and the top is golden.