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.
Kedgeree... to good to only have for breakfast.
Celery has such a lot going for it as a raw ingredient in salads, and because of that we rather forget how good it is cooked and served as a vegetable. This method is delightfully quick and easy, and tastes just wonderful.
This is a quite stunning colour and the flavour of the parsley has an amazing affinity with potatoes. This is the perfect mash to serve with fish recipes, but it's also very good with boiled ham or grilled gammon steaks.
Serve this hot on a cold winter's day with some buttery jacket potatoes or, if the weather is warm, it's lovely served cold with salads and chutney or pickles.
Yes, smoked fish is expensive, but you'll find that a little goes a long way in this luxurious supper dish for two, so go on - why not treat yourself?
If you want to make the proper authentic version of this you'll need to hunt out some tahini paste, which is available at supermarkets and health-food shops.
If you grow courgettes then this recipe is superb for serving the ones that – if you don't keep a sharp eye on them – become baby marrows overnight. If you don't, then this is still a superb way to serve courgettes as a salad with cold cuts.
This Middle Eastern salad is so pretty and summery, and if you have mint in the garden that is growing as wild as a jungle – as mine does – it's a wonderful way to use some of it!
This is a truly beautiful soup for serving ice-cold during the summer and it's particularly refreshing if we're lucky enough to have hot weather.
This is an amazingly good first course for garlic lovers and needs lots of really crusty baguette to mop up all the delicious juices. It is also delightfully simple and can be prepared well in advance.