No kitchen should be without a good supply of this multi-purpose herb. It can be used as a garnish and flavouring and as a vegetable. There are two main varieties: curly leaf and flatleaf. Both can be used for the same purposes although flatleaf parsley has a stronger flavour and tends to be favoured in Mediterranean cooking.
Pasta primavera
Fresh sardines on toast with sweet pickled red onion
Kedgeree
Sardine beccafico
Couscous salad
Baba ganoush
Chickpea and tomato salad with tahini dressing
Vegetable stock
Parsley can be used in almost any savoury dish. It is especially good used in great quantities in fresh salads or in soups and sauces. Chop or shred it and mix with butter to melt over fish or to glaze vegetables. There is just as much flavour in the stalk as in the leaf and both are used in bouquet-garni to flavour stews and stocks. It’s delicious briefly deep-fried and served as a vegetable to accompany chicken, veal or fish. Use it in marinades, stuffings, in omelettes – the list goes on!
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