Justin Woods, head chef at The Castle Green Hotel, Kendal, and Greenhouse restaurant

I love coriander. In chef’s opinion, which dishes does it compliment best?

Coriander is sometimes known as cilantro or Chinese parsley, it’s an incredibly versatile herb, and you can use the leaves, the roots and the seeds. The seeds are dried and can also be turned into ground coriander, then used to make garam masala and other Indian spices. The roots have a deeper, more intense flavour and are commonly used in Asian cooking for making curry pastes. It’s more common to use the leaves and you will find them in many dishes across Asia, Russia and Eastern Europe but also in South America. I’m suggesting a recipe from Mexico to try as part of a healthy breakfast or lunch. For 4 people, peel and de-stone 2 ripe avocados, place in a large bowl. De-seed and finely dice on red chilli, add to the avocado, then add one clove of finely grated, peeled garlic. Mash the avocado with the back of a fork, add the juice and zest of one lime, a good pinch of salt, then drizzle in about 50ml of good quality olive oil. Add a small handful of roughly chopped coriander leaf. Toast four thick slices of sour dough, then spread the mashed avocado on top. Poached four free range hens eggs till soft and serve on top of the mashed avocado, garnish with some fresh coriander leaves and drizzle with a little more olive oil.