Parsley butter 3 tbsps of finely chopped flat-leaf parsley
, half a garlic clove (crushed) and half a teaspoon of crushed black peppercorns.
INGREDIENTS: (Serves two as a side dish) 30g flat-leaf parsley
, finely chopped 15g mint, finely chopped 50g freshly grated coconut Juice of 1 lime Sea salt and freshly ground black pepper 1/2 small red onion, thinly sliced A handful of cherry tomatoes, chopped 2 anchovies, finely chopped Optional: 1 green chilli, deseeded and thinly sliced 1 spring onion, finely chopped 1 celery stick, thinly sliced Handful of pomegranate seeds METHOD: 1.
SEAFOOD STARTER RUTH ROGERS' CRAB & RAW ARTICHOKE SALAD INGREDIENTS (Serves 2) 2 medium Violetta artichokes with stalks Juice of 1 lemon 200g white crabmeat 2tsp brown crabmeat 2tbsp roughly chopped fresh flat-leaf parsley
2tbsp extra virgin olive oil, plus extra to drizzle Sea salt and black pepper METHOD 1.
INGREDIENTS 1 small pack flat-leaf parsley
, plus extra leaves to serve 1 small pack mint 1 small pack chives 200g radishes 2 beetroots, peeled and quartered 1 red apple, cored, quartered and sliced 1 tsp ground cumin 4 tbsp olive oil 250g pack cooked quinoa 400g can chickpeas, drained and rinsed 400g can green lentils, drained 2 lemons, juiced METHOD 1 Put the herbs, radishes and beetroot a food processor and blitz until chopped into small pieces.
INGREDIENTS (Serves 2) 80ml white wine (half a small glass); 2 pinches of cracked black pepper; 4 tsp chilli oil (if you don't have this, use a tsp of dried chillies); 4 tsp garlic oil (if you don't have use two cloves of garlic); 400g clams - Palourde; 1 small bunch fresh flat-leaf parsley
roughly chopped; 250g quality spaghetti; extra virgin olive oil to finish METHOD 1.
INGREDIENTS 3 tbsp olive oil 2 shallots, chopped 1 clove garlic, finely chopped 1 stick of celery, chopped small 280g arborio or risotto rice 1 litre vegetable stock 1 bunch of asparagus, trimmed and chopped into 5cm/2inch pieces 6 fresh sage leaves, finely chopped 1 sprig rosemary, finely chopped 1/2 lemon, zest grated and juiced 50g/2oz goats' cheese or 4 tbsp soya cream Sea salt and black pepper to taste Flat-leaf parsley
or grated Parmesan, to garnish (optional) METHOD 1.
1 large handful of fresh flat-leaf parsley
, finely chopped 1 Place a large pan sprayed with low-calorie cooking spray over a medium-high heat.
5 litres vegetable stock 2 x 400g cans cannellini beans, drained and rinsed Small handful of very finely chopped fresh flat-leaf parsley
, plus extra sprigs to garnish Salt and freshly ground black pepper 6 tbsp fat-free natural fromage frais 1 Spray a large saucepan with low-calorie cooking spray and place over a medium heat.
red wine vinegar 1 cup flat-leaf parsley
leaves 1/4 cup extra-virgin olive oil pinch of red pepper flakes, more to taste freshly ground black pepper Per 1/4 cup calories 160 | fat 15 g | sat fat 2 g sodium 150 mg | carbs 4 g fiber 2 g | protein 2 g Roasted Red Pepper 1/4 cup toasted slivered almonds 1 roasted red pepper 1/4 cup oil-packed sundried tomatoes 1 clove garlic 1 Tbs.
OR TRY THESE Anchovy and herb paste: Mix 12 anchovy fillets, two handfuls of flat-leaf parsley
, four peeled garlic cloves, salt and pepper and 2tbsp balsamic vinegar.
Chervil, a member or the parsley family, is sometimes called French parsley and is part of a classic mix of herbs, along with flat-leaf parsley
, chives, and tarragon, called fines herbes.
chopped flat-leaf parsley
1/4 cup minced red onion 1 tsp.