What needs to be said about the most universal and widely used herb of all? No garden or window box should be without it.
The leaves can be used to flavour and enliven the appearance of many, many dishes. The stalks may be added to stocks, while sprigs of parsley are the most ubiquitous garnish of the lot.
To keep a good supply going, it's best to sow some seeds in late spring and again at the end of summer, as the plant is a biennial.
Supermarkets sell chopped parsley in little tubs, useful when you only want to use small amounts.
Veggies will love this recipe – marinating mushrooms adds masses of flavour. Serve them with a sweet-spice pimenton mayonnaise for dipping.
This clever recipe uses the principles of making lasagne and adapts these to cannelloni, using no-soak lasagne, minced pork and bechamel.
Classic fishcakes are wonderfully frugal food, as they allow you to 'stretch' 1lb of fish to serve 4-6 people. And who's complaining with recipes as good as this, pepped up with the addition of capers, parsley and cayenne?
This makes a filling and enjoyable meal for 4 from a few cheap ingredients - even more so if you grow your own courgettes and have a glut to use up. Add fresh herbs, eggs and parmesan-style cheese for a wonderful vegetarian recipe.
Recipes don't come much more frugal than this cheap and satisfying take on jacket potatoes - ideal food for cash-strapped students and vegetarians.