Cole & Mason Parsley
Eat our Parsley with a fillet of salmon. Parsley's woody flavour combines with garlic to give a fillet of salmon an extra dimension of flavour. It's easier to pour rather than sprinkle, so mix it up with olive oil and layer on before cooking en papillote.
Why not try giving avocados and aubergines a kick. Parsley has mild, peppery notes with a hint of sweetness. Sprinkle it over some oiled aubergines cut in half. Add a bit of sea salt, and then some chilli flakes to really bring it to life before baking. Or add it to smashed avocado, with more sea salt and chilli flakes, to sit on top of a piece of toasted sourdough.
Parsley is one of Britain's truly homegrown herbs. It's widely used across the world, particularly in the Mediterranean – but it originated in the UK, where you can still find it in pie 'n' mash shops and on any respectable herb rack.
Parsley's traditionally used in a Moroccan version of chermoula, served with grilled meats and fish. It also has leading roles in French persillade (mixed with garlic) and the herbaceous Italian sauce, salsa verde.
Supplier: The Spice Company