Mark McCabe

We grew a lot of coriander in the Henrock garden this year to collect the seeds. It was a bit of a labour of love but one that will definitely pay off in the seasons to come.

After we had finished harvesting we had a mountain of coriander stems that we didn’t want to waste so we made a curry paste of sorts but only using things grown at @ourfarm and in our garden. Fig leaf, lemongrass, yuzu leaf, coriander, nasturtium, mountain pepper and lemon drop chilli to name a few. Super aromatic and fragrant. The paste is cooked out and finished with a bit of yoghurt, cucumber juice, loads more fresh herbs and a bit of lemon pepper oil.
Served with barbecued bass and a salad of wasabi leaf, fresh white onion and saltwort. On the menu now and I’m really happy with this one.

Beautiful photo by @crisbarnett