Monkfish osso buco with brown shrimp and parsley dressing
By Matt Tebbutt From Saturday Kitchen Ingredients For the monkfish 1 whole monkfish tail on the bone, cut into steaks 6 tbsp…
parsley
Mantua chicken salad with parsley ravioli
By Matt Tebbutt From Saturday Kitchen Ingredients For the Mantua chicken salad 1 large free-range chicken 150g/5½oz pine nuts 200ml/7fl oz red wine…
Chicken schnitzel with fried eggs and parsley salad
By Matt Tebbutt From Saturday Kitchen Ingredients For the chicken schnitzel 2 chicken breasts, boneless and skin removed 2 tbsp plain flour…
Queen scallops with winter vegetables and parsley pesto
By Matt Tebbutt From Saturday Kitchen Ingredients For the queen scallops with winter vegetables 25g/1oz salted butter 4 oyster mushrooms, sliced ½ fennel bulb,…
Roast halibut with a walnut and parsley relish
By Matt Tebbutt From Saturday Kitchen Ingredients For the roast halibut 2 tbsp olive oil 2 x 300g/10½oz halibut steaks on the bone…
Langoustine quiche with tarragon and parsley
By Matt Tebbutt From Saturday Kitchen Ingredients For the langoustine quiche plain flour, to dust 1 block shortcrust pastry 4 free-range…
Potato and parsley soup with black pudding and cheddar toasties
By Jason Atherton From Saturday Kitchen Ingredients For the soup 700g/1lb 9oz Désirée potatoes, peeled and thinly sliced 50g/1¾oz unsalted butter 750ml/1¼ pints…
Sweet potato gnocchi with radicchio, parsley and ricotta
By Danilo Cortellini From Saturday Kitchen Ingredients For the gnocchi 400g/14oz rock salt 3 large sweet potatoes (or approximately 600g/1lb 5oz mash or purée), scrubbed…