Recipes "Parsley"

Falafel are crisp fried balls of ground chickpeas and herbs, green inside, eaten in pita bread with salad and tahini sauce, or on their own as a snack. They take some planning, as the chickpeas soak…

Spaghetti aglio, olio e peperoncino is pasta tossed with garlic gently fried in olive oil and a little chili. It is the dish to make when the cupboard is nearly empty, when you come home late, or…

Tabbouleh is a salad of finely chopped parsley with tomato, mint, spring onion and a little bulgur wheat, sharp with lemon juice. It is green, not beige: the parsley is the salad, and the bulgur is…

Risotto is rice cooked slowly in hot stock, stirred so its starch makes a creamy sauce, then finished with butter and cheese. With mushrooms, it is an autumn and winter favourite. It is not hard, but…

Shakshuka is eggs poached in a thick, spiced sauce of tomatoes and peppers, brought to the table in the pan and eaten with bread. It works for a late breakfast, a lazy lunch or a fast dinner when the…

Brandade de morue is salt cod beaten with warm olive oil, milk and garlic, then mixed with mashed potato into a soft, creamy purée. It is eaten warm on toast, or baked in a dish until golden on top…

Fishcakes are patties of flaked white fish and mashed potato, coated in breadcrumbs and fried until crisp. A pack of frozen pollock or coley and a few potatoes make eight of them, enough for four…

Gambas al ajillo are prawns cooked in a few minutes in olive oil with plenty of garlic, a dried chili and parsley. They come to the table still sizzling, with bread to dip in the garlic oil. Made…

Grilled sardines are whole fresh sardines salted, grilled over high heat until the skin blisters, and eaten with lemon, bread and a salad. Sardines are one of the cheapest fresh fish at the counter…

Pasta al tonno is spaghetti in a quick tomato sauce with canned tuna, garlic, capers and parsley. Everything in it keeps in the cupboard, it costs very little, and the sauce is ready in the time the…

Pesce all'acqua pazza is white fish poached in a light broth of water, olive oil, garlic, cherry tomatoes and parsley. It cooks in one pan in about twenty minutes, and the broth that is left is…

Moules marinières are mussels steamed open in white wine with shallots, garlic, butter and parsley. They cook in five minutes and are served in the pot, with bread for the juices or fries on the side…