Go Back

Bread and Spread

Bread and Spread exactly suits the current food mood with recipes that are simple, wholesome, lively, original, easy and quick to prepare, and fantastic to share both at formal events and informal gatherings. 
Course: Breakfast, Snack


  • 3 cups Fresh coriander leaves 2-3 big bunches of coriander, depending on how big they are.  A “cup” in this recipe is equivalent to any receptacle that holds 8 fluid oz.
  • 2-4 small green or red chiles  Serrano or arbol chiles from Mexico or bird chiles from Thailand) depending on how spicy you like things
  • 2 medium sized Cloves of garlic Peeled and squashed roughly with a rock or the broad side of a big knife
  • 1/2 tsp Ground cumin
  • 1/2 tsp  Ground coriander seeds
  • 3 tbsp Lemon juice
  • Pinch of Salt
  • 3-4 tbsp Olive oil


  • If you are dealing with very strong coriander you may want to pick the leaves off the stalks.  It’s tedious but it tones down the flavour.  If you are dealing with rather mild coriander, or you simply LOVE the flavour of coriander, you may want to take away the big fat stalks and leave the leaves on the rather more slender ones.  I pick the leaves off the stalks.  Jackie does not.  So, try it both ways and see what you like.
  • If you like spice, just cut off and discard the stalk end of the chile but otherwise use them whole, and use four of them.  If you prefer the flavour but not the heat, slit the chiles open from top to tail and remove the seeds and the veins.  Use two rather than four and see how you go.  You can up the number and up the “wholeness” as you make this spread again and again to find the level of heat you love.  The heat of chiles is in the seeds and the veins, not really in the flesh.  Use surgical gloves when you handle chiles and/or wash your hands with soap and a scrub brush as soon as you have finished.  The juice from chiles will burn you so be careful.
  • Put everything except the olive oil into a food processor.  Pulse the machine up to about 10 times to grind up the mixture. You will need to get in there with a spatula and scrape down the sides from time to time. Add a drop of the olive oil.  Pulse.  Add more oil, pulse.  Repeat this until you have used up the olive oil.  If you need a bit more oil to make a more spreadable texture, do use it but this is not pesto.  It is drier and the mixture is coarse. Taste it for salt, adding more if you need it.
  • You can eat this straight away or you can put it is a bowl and cover it with cling film and pop it in the fridge for a good few hours or over night.  It tastes better when it has had time to think about itself.  In an airtight container this will last in the fridge for a week.