Gammon and coriander seeds have a time-honoured partnership, and have long been used to preserve meat. Our visit to a cider barn in Somerset inspired us to add some additional flavours. Using both cider and apple juice, and adding a bite of red chilli to the flavour of the coriander seeds adds a real sparkle to this dish.
Sambhar (the soup) with vada (the doughnuts) is traditionally eaten for breakfast in the south of India and is a staple of street food stalls throughout the region.