Mexican Style Bean & Chorizo Salad (Serves 2)
410g can mixed beans, drain and rinse and put in a large bowl.
100g baby plum tomatoes, halved
110g cooked chorizo, skinned and sliced thickly
Chopped Coriander (if in USA Cilantro)
Juice of 1 lime
3 tsp olive oil

Toss all the ingredients together and set aside for 10 min. Divide and serve with chunks of crusty bread

Creamy Carrot and Coriander Soup

25g butter
1 bunch spring onions (scallions) finely chopped
1 large potato diced
1 lb carrots, diced
2 tsp coriander (cilantro)
900ml vegetable stock (2 cubes)
4 tsp chopped coriander leaves
150ml milk1
150ml soured cream
salt and pepper

Melt the butter in a large saucepan. Add the prepared vegetables and ground coriander and fry (saute) for 3 min. Add the stock and bring to the boil, reduce the heat and simmer for 20 min. Puree with the chopped coriander and return to the pan and stir in the milk and cream, season and reheat.