Caraway recipes

Caraway seeds have a characteristic flavour that many people either love or hate. For those who love them, caraway seeds are a delight. These crescent-shaped seeds add a pungent, almost anise-like flavour to breads, casseroles, vegetable dishes, cheeses and more.

Popular in European cuisine, whole caraway seeds are often found in sauerkraut, as in Mark Jordan's sauerkraut recipe to go with honey-roasted duck breast. You'll also find caraway seeds in Simon Hulston's pickled cucumber recipe to go with mackerel pâté.



It's worth experimenting with caraway seeds beyond their traditional uses. For example, discover Frances Atkins' aubergine relish to go with fish, or her vegetable jubilee, which combines caraway seeds with other complimentary spices like cumin and coriander to create a healthy, summery treat.

You can also crush caraway seeds and sprinkle them over meat or vegetables before roasting. Coriander seeds combine particularly well with cumin, fennel and coriander.