Carrot and Coriander Paste
Preparation time: 5 minutes, plus chilling
Cooking time: 40 minutes
500 g/1 l b carrots, grated
1 tablespoon ground
Coriander
175 ml/6 f l or freshly
Squeezed orange juice
300 ml/1/2 pint water
50 g/2 or medium-fat soft
Cheese
30 g/11/4 or fresh coriander
Leaves
Salt and pepper
Place the grated carrot in a saucepan with the ground coriander, orange juice and water.
Cover with a lid and simmer for 40 minutes until the carrots are cooked.
Cool and transfer to a blender or food processor with a little of the cooking liquid.
Add the soft cheese and coriander leaves; blend until smooth. Season to taste and blend again.
Spoon Into small dishes and chill before serving with country bread.