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.
Although it may have connotations of grand Victorian breakfasts or the Raj, kedgeree is, in fact, an easy dish for lunch or supper that is packed with good nutrition.
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?