It’s misty here on Waiheke but we’re not letting that summer feeling go … crush as many avocados as you care to, add in some lime juice, chopped coriander (cilantro), chopped chilli and a little diced onion if you like that flavour, and some salt, and just as easy as that, you have a little sunshine in a bowl. Guacamole – and this is a most basic description – cheers you up no matter the weather. See Guacamole with Toasted Cumin & Lime
The pungent cut-grass cat-pee character of coriander/cilantro leaves offset with an intriguing lemony metallic undertone, flavours foods around the globe. It’s not the easiest herb to grow because in warm weather it tends to bolt and go to seed – a good thing if you want to harvest the seeds, but a bother if it’s the leaves you are after. The trick? Keep it well picked and encourage it to grow into a sturdy plant rather than a tall spindly one. And grow it in a shady spot rather than in full sun. The long tapering root of the plant contains a lot of flavour. Scrub then slice, chop, mince or pound and use in pastes, curries or soups. The roots can be stored in a sealable bag in the freezer.