Parsley salsa
Photography by Photography by Becky Nunes.
INGREDIENTS
2 cloves garlic
2 tablespoons capers
2 anchovy fi llets
1 cup fl at leaf parsley
2 tablespoons red wine vinegar
¼-½ cup extra virgin olive oil
3 hardboiled egg yolks
METHOD
Put the garlic, capers, anchovies and parsley on a board and chop to a paste. Scrape into a bowl and add the vinegar and half the olive oil. Crumble the egg yolks into the salsa, season and taste. Add the remaining oil if necessary
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Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!