Toast the cumin and coriander seeds, either in a dry frying pan set over a low heat or in an oven preheated to 180C/350F/Gas 4 (this will take 8-10 minutes). When toasted, remove from the heat and ...

Since cumin and coriander seeds are the key elements of your spice blend, begin by toasting them together. Take care not to ...

Toast the cumin seeds and Sichuan peppercorns in a ... Remove the frying pan from the heat, add the fresh coriander and toss to combine, then divide between bowls and serve. This dish is inspired ...

cumin, green chilli, red onion and coriander in a small bowl. 2. Place the bread on a baking sheet and toast on each side, taking care not to burn – toast the second side more lightly.

Remove the seeds from the cardamon pods and pop them into a dry pan along with coriander, cumin, fenugreek, cloves and the bay leaf. Heat the pan over a medium heat until the spices are toasted ...

Mix the garlic, coriander, cumin and paprika in a large bowl ... spread the almonds on a baking tin and bake for 5–10 minutes or until toasted, turning halfway through. Ladle the cooked ...