Parsley
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Hanging veg gardens
It is possible to grow an increasing range of tasty vegetables and herbs in hanging baskets, here are some top tips to get you started.
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Celebrate Edible Britain for National Gardening Week 2019
Encouraging everyone to grow-your-own is the theme of this year’s National Gardening Week (29 April–5 May 2019) The nation’s biggest celebration of gardening returns for 2019 from Monday 29 April to Sunday 5 May 2019 as the Royal Horticultural Society…
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A soup-er way to eat your greens!
The Vegetarian Society is dishing up some comfort grub as we head into the colder months… and you can grow most of the ingredients! When the season of colds and flu is upon us, we all have a favourite comforting…
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Green bean salad with red and yellow peppers
This lively summer salad scores on looks as well as taste Ingredients (serves 2) 1 small red pepper, deseeded and sliced 1 small yellow pepper, deseeded and sliced 2 cloves garlic, peeled 2 tbsp olive oil 200g (7oz) French beans,…
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MUSHROOM & GOATS CHEESE RISOTTO
With apple, kale and mushroom on the menu, this month promises to be a tasty one thanks to Anna’s latest medley of culinary marvels I hadn’t really discovered the joys of growing your own mushrooms until I was gifted a…
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SUMMER ORZO SALAD WITH RED ONION
Mediterranean orzo pasta is great in salads, and this Greek-inspired salad is great served at your next BBQ. SERVES 6-8 Preparation time: 20 minutes | Cooking time: 10 minutes • 450g/1lb orzo pasta • 1 large cucumber, peeled and diced…
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LENTIL BURGER WITH RED ONION
A delicious and light vegetarian burger,perfect for enjoying al fresco. It is really simple to make as you throw all the ingredients in a food processor. No chopping required! SERVES 8 | Preparation time: 30 minutes | Cooking time: 30…
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Pea risotto with pancetta and Parmesan
Treat yourself. This recipe derives from a classic Venetian dish, risi e bisi (‘rice and peas’), which was traditionally made to celebrate the feast of San Marco on April 25. Pea season starts somewhat later here, and it makes a…
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GRILLED SALMON KEBABS WITH A CHILLI HERB DRESSING
These spicy and delicious salmon kebabs are the perfect fish dish for your summer BBQ party. SERVES 4 | Preparation time: 30 minutes | Cooking time: 10 minutes • 680g/1½lb skinless salmon fillet (preferably wild), cut into 1-inch pieces •…
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BBQ’D WHOLE AUBERGINE WITH SEASONAL HERBS
This is the best way I’ve found to serve aubergine. By barbecuing it, then removing the outer skin, it becomes rich and creamy. Top tip: Pour plenty of good olive oil over and lots of herbs for a wonderfully summery…
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WARM CARROTS WITH CUMIN & PARSLEY
A vibrant dish with contrasting orange and green. Its sweet and crunchy textures go perfectly as a side dish, or part of a salad table. SERVES 4 Preparation time: 15 minutes | Cooking time: 10 minutes • 4 large carrots…
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SPANISH EGGS WITH PARSLEY & CHORIZO
Bursting at the seams with colour and flavour, this Spanish egg and chorizo dish is great served for lunch or dinner. SERVES 4 Preparation time: 20 minutes | Cooking time: 30 minutes • 4 tbsp olive oil • 1 onion,…
