parsley Archives

Fish recipes

Salmon fish cakes

20 minutes

Pan-grilled lamb chops with whole-herb salsa verde and fresh pasta

30 minutes

Carrot recipes

Couscous and lamb rib croquettes with roast carrots and baby marrow ribbons

2 hours

Burger recipes

Corned beef hash with roast vegetables, crushed potatoes and tomato Hollandaise

2 hours

Bacon recipes

Spinach-and-ricotta dumplings

20 minutes

Angelhair pasta with mussels

10 minutes

Burger recipes

Barbecue pork burgers with caramelised onions

25 minutes

Carrot recipes

Moroccan carrot salad

Christmas recipes

Roast turkey with pear stuffing and roast potatoes

3 hours

Beans recipes

Butter beans with pan-fried chorizo

30 minutes

French recipes

Pork and duck rillettes

4 - 5 hours

Fabada Asturiana

Serves 4 - 6

Difficulty Easy

Prep Time 15 minutes

Cooking Time 1½ hours

Ingredients

400 g uncooked smoked ham
1 large black pudding sausage
1 large uncooked chorizo sausage
Water
3 x 400 g cannellini beans
1 t saffron
1 t smoked paprika
100 g butter
Sea salt and freshly ground black pepper
2 T parsley, chopped, for sprinkling
Fresh bread, to serve

Method

Place the ham, black pudding and chorizo in a large pan. Cover with water and bring to a boil. Reduce the heat and simmer for 1 hour.

Add the beans, saffron and paprika. Stir well, cover and cook for a further 20 to 25 minutes.

Remove the ham, black pudding sausage and chorizo. Allow to cool slightly, then slice into thick chunks.

Add the butter and season to taste.

Pour the stew into bowls then add the slices of ham, black pudding sausage and chorizo. Sprinkle with fresh parsley and serve with the bread.

Cook’s note: Fabada is a hot and heavy Spanish dish most commonly eaten during winter and is the largest meal of the day, lunch.

It is usually served as a starter, but may also be the main course of the meal. It is typically served with crusty bread, and with Asturian cider or red wine.

Creamy Kashmiri chilli prawns

Spinach lasagne

Air-fryer nachos

Salmon fish cakes

Pan-grilled lamb chops with whole-herb salsa verde and fresh pasta

Couscous and lamb rib croquettes with roast carrots and baby marrow ribbons

Corned beef hash with roast vegetables, crushed potatoes and tomato Hollandaise

Spinach-and-ricotta dumplings

Angelhair pasta with mussels

Barbecue pork burgers with caramelised onions

Moroccan carrot salad

Roast turkey with pear stuffing and roast potatoes

Butter beans with pan-fried chorizo

Pork and duck rillettes

Fabada Asturiana

Fabada Asturiana

Ingredients

Method