Thank goodness, then, that scientists have dedicated their time to finding out why coriander is the Marmite of the vegetable drawer. Professor Russell Keast, who specialises in sensory food ...

coriander and cumin and fry for 1–2 minutes, stirring frequently. Stir in the chopped tomatoes, harissa paste, honey, apricots and chickpeas until well combined. Add the vegetables and cook for ...

Stir in the ground coriander and season with salt and pepper. Cook for 1 minute. Add the vegetable stock and bring to the boil. Simmer for 10–15 minutes or until the vegetables are tender.

Some people in the food science world believe tastebuds can be retrained to enjoy divisive foods such as broccoli, brussels ...

Indians have a special fondness for receiving free coriander leaves or "dhaniya," when buying vegetables at local markets.