Drain the artichokes and put the cooking liquid and garlic in a blender with a good handful of flat-leaf parsley.
When leftover meat abounds – roast lamb, beef, pork or chicken – I'll chop it and toss with dressed puy lentils and a handful of flat-leaf parsley, rocket or other peppy leaves.
Serves 4 250g (about 6-8) baby squid, cleaned 50g black olives 50ml extra-virgin olive oil 50ml groundnut oil juice of 1⁄2 lemon sea salt and black pepper handful of flat-leaf parsley, roughly chopped Rinse the squid and pat dry.
Lee Urch, Three Crowns, the3crowns.co.uk Serves 4 A handful of flat-leaf parsley 50g toasted breadcrumbs 250g runner beans (topped and tailed) Juice of 1 lemon Extra virgin olive oil 100g fresh peas A handful of picked mint leaves A handful of pea shoots 200g ricotta Salt and black pepper 1 Firstly make your parsley crumbs.
This sauce will lift almost any grilled dish, not to mention prettify on the plate, and here is how you make it: finely chop three garlic cloves and a handful of flat-leaf parsley, and then stir it into 75ml of good olive oil.
neonskater via GuardianWitness Serves 4 50g unsalted butter, plus a little extra 1 shallot, finely chopped 100ml white wine Juice of 1 lemon Flesh of 1 lemon, finely chopped 150ml double cream 350g tagliolini or tagliatelle Zest of 2 unwaxed lemons Handful of flat-leaf parsley, chopped 1 Heat the oven to 180C/350F/gas mark 4 and put a pan of salted water on to boil, for the pasta.
Serves 2 500ml chicken stock 2 eggs A big handful of finely grated parmesan Grated nutmeg, to taste (optional) A handful of flat-leaf parsley, finely chopped (optional) Salt and black pepper 1 Pour the stock into a saucepan and, while it is coming up to a simmer, beat the eggs in a little bowl or mug with most of the parmesan, the nutmeg and some seasoning.
Serves 4 2 whole medium (or one large) sea bass 2 preserved lemons 1 fennel bulb 2 bay leaves 5 garlic cloves, cut into halves 1 shallot, thinly sliced 2 slices of lemon ½ tsp fennel seeds Juice of half a lemon or 1 tbsp moscatel vinegar A small handful of flat-leaf parsley Olive oil Salt and black pepper 1 Descale and gut the fish, then rinse the cavity before you cook it.
