1
Sprinkle with chopped parsley and bits of butter; fold in the edges.
2
Add the prepared pumpkin and parsley and cover with stock or water.
3
Place the mackerel in a baking-dish; sprinkle with pepper and chopped parsley.
4
Garnish the serving-dish with parsley and cooked eggs cut in quarters lengthwise.
5
Let the wine bubble, then add the remaining ingredients, except the parsley.
6
Add a handful of fresh parsley and mint for a different flavour.
7
For instance, we've given up on tomatoes but found parsley grows well.
8
Add 3 eggs and chopped parsley; sprinkle with salt, pepper and nutmeg.
9
Indigenous and sadly underutilised, this herb makes a nice change from parsley.
10
Add the celery seed and parsley and season the whole with salt.
11
Chop 2 shallots with a little parsley and cook in hot water.
12
Drain well and add to the green mussel sauce with the parsley.
13
Dust the dish with parsley, and send at once to the table.
14
Meanwhile, reheat the beans if necessary, and stir through the chopped parsley.
15
Put lettuce in center with shrimps and a few sprigs of parsley.
16
Serve in lettuce cups with a sprinkling of parsley and chopped radishes.
Russian
Portuguese
Spanish
Catalan
