It looks a bit like a parsnip with long green stems and big leaves similar in appearance to flat-leaf parsley
1/4 cup chopped flat-leaf parsley
, plus more for garnish
95ingredients 2 cups dried black beans 2 cups chicken broth 1 onion 1 carrot 1 rib celery, trimmed 12 sprigs fresh, flat-leaf parsley
4 sweet potatoes, peeled&cut into/ 1tbsp olive oil kosher salt 1 red onion, diced 3tbsp chopped fresh cilantro (coriander) 3tbsp chopped fresh flat-leaf parsley
vinaigrette 2tbsp red wine vinegar3tbsp orange juice 1tbsp fresh lime juice 1tsp ground cumin 1tsp chilli powder1cup extra-virgin olive oil freshly ground black pepper2 inch piecesmethod Rinse the beans and put in a large bowl.
Method: Very finely chop the flat-leaf parsley
so that it almost looks like a paste.
Tomato puree Tomato passata Mixed tinned beans Lemon juice Lime juice Cider vinegar Rice wine vinegar Thai fish sauce Pitted black olives Dried pasta Rice Couscous Gnocchi Straight-to-wok noodles Chicken & vegetable stock Runny honey Dried fruit & nuts Fresh garlic Fresh ginger Paprika Turmeric English & Dijon mustard Ground coriander Crushed chilli flakes Dried Italian herbs Olive oil Balsamic vinegar Soy sauce Worcestershire sauce Tinned tuna (in water not brine or oil) Fresh herbs - coriander, flat-leaf parsley
, basil, chives, oregano, mint Free range eggs Crushed sea salt Ground black pepper
READY IN 11/2 HOURS SERVES 4 For the topping 400g carrots, peeled and roughly chopped 300g swede, peeled and roughly chopped 1 large egg, beaten salt and freshly ground black pepper For the pie 450g quark 4 tbsp chopped fresh dill 2 tbsp chopped fresh flat-leaf parsley
200g skinless cod fillets, cooked and cut into large bite-sized pieces 200g skinless smoked haddock fillets, cooked and flaked 3 hard-boiled eggs, peeled and quartered 200g cooked and peeled prawns juice of 1/2 lemon broccoli, to serve 1 Start by making the topping.
Rev up your pasta with this spicy tomato and chilli sauce PASTA ARRABIATA READY IN 30 MINUTES SERVES 4 low calorie cooking spray 1 small onion, peeled and thinly sliced 3 garlic cloves, peeled and crushed a pinch of dried mixed herbs 1 tsp dried chilli flakes 500g passata salt and freshly ground black pepper 500g dried penne pasta freshly chopped flat-leaf parsley
, to garnish green salad, to serve salad 1 Spray a large saucepan with low calorie cooking spray and place over a medium heat.
INGREDIENTS 12 scallops, trimmed, with the shells 100ml dry white wine 1/2 a bunch of fresh flat-leaf parsley
, leaves picked FOR THE CHILLI GARLIC BUTTER: 2tbsp olive oil 100g salted butter 3 cloves of garlic, peeled 1 fresh red chilli 1tsp freshly-ground black pepper INGREDIENTS 12 scallops, trimmed, with the shells 100ml dry white wine 1/2 a bunch of fresh flat-leaf parsley
, leaves picked FOR THE CHILLI GARLIC BUTTER: 2tbsp olive oil 100g salted butter 3 cloves of garlic, peeled 1 fresh red chilli 1tsp freshly-ground black pepper METHOD SPREAD hot coals over the base of your barbecue in a flat and even layer - the scallops are going to be cooked directly on the coals, so it doesn't matter what barbecue technique you use here.
INGREDIENTS 250g couscous 1tsp ground cumin 1tsp smoked paprika Sea salt and freshly ground black pepper 1 medium red onion, peeled 1 medium cucumber 2 ripe tomatoes 1 fresh red chilli 1 bunch of fresh mint, leaves picked 1/2 a bunch of fresh coriander, leaves picked 1 bunch of fresh flat-leaf parsley
1tbsp tomato puree 2tbsp extra virgin olive oil Zest and juice from half an unwaxed lemon METHOD PLACE the couscous, cumin, paprika and a big pinch of salt into a bowl.
INGREDIENTS 150g kale, trimmed 600g red quinoa 1,000ml chicken or vegetable stock 65g flat-leaf parsley
leaves 500g halloumi, thinly sliced Olive oil, for brushing FOR THE SMOKY LEMON DRESSING: 2tbsp lemon juice 1tsp sweet smoked paprika 1tbsp olive oil INGREDIENTS 150g kale, trimmed 600g red quinoa 1,000ml chicken or vegetable stock 65g flat-leaf parsley
leaves 500g halloumi, thinly sliced Olive oil, for brushing FOR THE SMOKY LEMON DRESSING: 2tbsp lemon juice 1tsp sweet smoked paprika 1tbsp olive oil METHOD 1.
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.
chopped flat-leaf parsley
1/4 cup minced red onion 1 tsp.
1 1/2 cups lentils 1 cup radishes, cut into matchstick slivers 2 tomatoes, peeled, seeded, and cut into 1/4-inch dice 2 carrots, peeled and cut into 1/4-inch dice 1 stalk celery, cut into 1/4-inch dice 1/4 cup red onion, cut into 1/4-inch dice 1/4 cup finely chopped flat-leaf parsley
99 INGREDIENTS: (Serves 6) 60ml olive oil 1 onion, finely diced 2 small carrots, finely diced 600g diced lamb 2 garlic cloves, crushed 1tsp ground cumin 1/2tsp ground ginger 1/4tsp saffron threads 1/2 cinnamon stick 1/4tsp ground allspice 1tbsp honey 80g dried apricots, cut into quarters 2 stoned dates, cut into quarters 1 vegetable stock cube 1 small butternut squash, in 2cm cubes Squeeze of lemon juice Salt and freshly ground black pepper 185g dry couscous Ingredients for adults: 2tbsp chopped flat-leaf parsley
2tbsp chopped coriander leaves, plus extra to serve 2tbsp toasted pine nuts Grated zest of 1/2 an orange 1/4tsp ground chilli Chopped red chilli, to serve METHOD: Heat two tablespoons of the olive oil in a heavy-based saucepan over a medium heat.
4oz/12g) flat-leaf parsley
, chopped (about 3tbsp) Salt and freshly ground black pepper METHOD COOK the bacon in a large skillet over a medium-high heat until beginning to crisp - about three minutes.