garlic bread with chilli and coriander recipe

Home-made garlicky bread is lovely – very different from the stuff you buy in those cellophane wraps. My favourite version is this one, with plenty of fresh coriander, lemon zest and a little chilli. It's delicious with almost any soup or with a big vat of Moules marinière.

serves 4-6

• 1 baguette
• 125g softened butter
• 2-3 garlic cloves
• small bunch of fresh coriander, finely chopped
• 1 large red chilli, deseeded and finely chopped
• 1 tablespoon lemon juice
• grated zest of 1 lemon
• salt and black pepper

Preheat the oven to 180°C/gas mark 4.

Slice the baguette diagonally at about 4cm intervals without cutting all the way through the base – you want the slices to remain joined together.

Mix together all the other ingredients and spread in-between the cuts.

Wrap the baguette in foil and bake for about 10 minutes, or until the butter has melted into the bread. Turn up the oven to 200°C/gas mark 6, open up the foil to expose the top of the bread and blast in the hot oven for another 5 minutes. Serve straight away.

This recipe features on p.26 of Sarah's Food for Friends and Family cookbook.