A tasty relish that goes gorgeously with a wide variety of soups and salads

50g cashew nuts

20g coriander leaves

2 heaped tsps coconut powder or 20g freshly grated/ desiccated coconut (optional)

• In a liquidiser blitz together the relish ingredients along with 3-4 tablespoons of water. It should form a thickish paste. Add a little salt, then decant into a small bowl for serving