As Christmas approaches, I know everything is about to be different this year. My table features a nut roast with vegetables taking centre stage – no longer relegated to being side kicks this time around.
Having a partner who is a vegetarian has changed my perspective on what I eat, but if anything, it has accelerated my sustainable and ethical ways, and made me realise that we really don’t need that much meat in our diets as we think.
Besides, once you start cooking more vegetables you realise the way they have an ability of finding multi-layered flavours instead of a meaty one-dimensional one.
So this year my festive table is abundant with seasonal vegetables done in new ways, with a multitude of textures, spices and with a renewed sense of excitement for cooking.
One of the recipes I will be making is roast potatoes with coconut oil and coriander seeds, I hope you will find these as delicious as we will. Perfect for a vegan, too.
Sumayya’s coconut oil and coriander roast potatoes
Ingredients
1 kilo Maris Piper potatoes, washed, peeled, and cut into quarters
3-4 tbsp organic virgin coconut oil
1 tsp sea salt or Himalayan pink salt
A grinding of pepper
2 tsp freshly dry roasted coriander seeds, ground coarsely in mortar and pestle
1 tbsp chopped coriander leaves, for garnish
Method
1. Preheat the oven to 200C, 400F, gas mark 6.
2. Place peeled and cut potatoes in a saucepan of boiling water (with a little salt), until the outer edge is fluffy.
3. Drain the potatoes then give them a shake in the pan, to rough up the edges a little. Pour over melted coconut oil give another shake to coat the potatoes and tip into a large roasting tin.
4. Add salt, pepper and coriander and toss again.
5. Roast for 50-60 minutes, then check and turn, then leave to cook until golden and crunchy.
6. Garnish with chopped coriander leaves.
Why are you making commenting on The Herald only available to subscribers?
It should have been a safe space for informed debate, somewhere for readers to discuss issues around the biggest stories of the day, but all too often the below the line comments on most websites have become bogged down by off-topic discussions and abuse.
heraldscotland.com is tackling this problem by allowing only subscribers to comment.
We are doing this to improve the experience for our loyal readers and we believe it will reduce the ability of trolls and troublemakers, who occasionally find their way onto our site, to abuse our journalists and readers. We also hope it will help the comments section fulfil its promise as a part of Scotland's conversation with itself.
We are lucky at The Herald. We are read by an informed, educated readership who can add their knowledge and insights to our stories.
That is invaluable.
We are making the subscriber-only change to support our valued readers, who tell us they don't want the site cluttered up with irrelevant comments, untruths and abuse.
In the past, the journalist’s job was to collect and distribute information to the audience. Technology means that readers can shape a discussion. We look forward to hearing from you on heraldscotland.com
Comments & Moderation
Readers’ comments: You are personally liable for the content of any comments you upload to this website, so please act responsibly. We do not pre-moderate or monitor readers’ comments appearing on our websites, but we do post-moderate in response to complaints we receive or otherwise when a potential problem comes to our attention. You can make a complaint by using the ‘report this post’ link . We may then apply our discretion under the user terms to amend or delete comments.
Post moderation is undertaken full-time 9am-6pm on weekdays, and on a part-time basis outwith those hours.
Read the rules here