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.
- 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 p26 of Sarah's Food for Friends and Family cookbook.