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Parsley should be so much more than an afterthought

Parsley can be used very effectively

Celebrity chef Hugh Fearnley-Whittingstall has claimed that caterers should not overlook the benefits of parsley.

Writing in an article for the Guardian, he said that it can offer so much if it is used more carefully than simply being scattered over a meal almost as an afterthought.

He lambasted this kind of use of the ingredient as being nothing more than a lazy and anachronistic foible that adds very little to a dish.

In fact, he went on to suggest that diners up and down the country would benefit from much less use of parsley in this respect.

Here at Schwartz for Chef, we advocate a more innovative approach to herbs and spices - so think about what exciting ways you can use parsley.

Fearnley-Whittingstall recommended a ham and parsley salad with red onions and capers, which involved cooking the meat in a pan with the herb, as well as using it to create a dressing.

Related Products: Ground Black Pepper, Parsley, Sea Salt

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