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1 Joan and Laurie, grate us some carrots, and Jimmy, you chop parsley .
2 Slice mushrooms, dice onions, and coarsely chop parsley .
3 Mince garlic and chop parsley .
4 Sprinkle with chopped parsley and bits of butter; fold in the edges.
5 Place the mackerel in a baking-dish; sprinkle with pepper and chopped parsley .
6 Add 3 eggs and chopped parsley ; sprinkle with salt, pepper and nutmeg.
7 Meanwhile, reheat the beans if necessary, and stir through the chopped parsley .
8 Pour the sauce over the fish, sprinkle with chopped parsley , and serve.
9 Sprinkle with paprika and finely chopped parsley and then serve at once.
10 Before serving mix into the sauce a spoonful of finely chopped parsley .
11 Mix all together with 1 tablespoonful of hot butter and chopped parsley .
12 Spread it on the toast, sprinkle over some chopped parsley , and serve.
13 When ready to serve, reheat gently, adding lots of freshly chopped parsley .
14 Then add the salt, pepper, finely chopped parsley , and the beaten egg.
15 Serve, topped with more freshly grated Parmesan cheese and some chopped parsley .
16 Sprinkle with chopped parsley and serve with squares of toast or crackers.
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