Simple Lemon Herb Sauce (that goes with lots of things) (4)

Fantastic no-cook sauce that goes with so many things – I have drizzled it over fish and I have mixed it into rice; I intend to serve it with chicken and to use it with zucchini noodles. So easy to make and only a bit of chopping required (and less so if you freeze left over chopped parsley and lemon zest which I do when if I more than I need for a recipe).

1 tbsp. fresh parsley – finely chopped

1 tbsp. fresh oregano – finely chopped

1 tbsp. freshly squeezed lemon juice

Zest of 1/2 a lemon – grated

1 large garlic clove – grated

3 tbsp. extra virgin oil oil

Salt and lemon pepper, if possible, otherwise freshly ground black pepper

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Lemon and Parsley Potato Cakes (4)

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Another way with potatoes and these are particularly good with a firm white fish such as cod or haddock or, if you want to push the boat out, swordfish. Only the zest of a lemon is used and mixed with the chopped parsley, then mashed into the potatoes with a couple of tablespoons of olive oil.  The potato mixture is then made into smallish patties shapes and pan fried on the stove top.

2 large baking potatoes – cut into dice

2 tbsp. olive oil + extra for frying

Zest of 1 lemon

1 tbsp. parsley – finely chopped

Salt and freshly ground black pepper

Boil potatoes until soft enough to mash, then drain.

Add the lemon zest and parsley to the potatoes and mash with olive oil, salt and pepper.

Take 1 tbsp. of potato mixture and shape it into a cake.

Heat some oil in a skillet and when sizzling add the potato cakes and brown nicely on each side.

 

 

Herby Bean Salad (4)

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Beans, particularly cannellini, beans, are a staple in my kitchen cupboard. They are so versatile, can be served in both cold and hot dishes, are filling and are also good for you. This recipe is just a simple cold dish and uses a great blend of fresh herbs – mint, parsley and cilantro – and a little red onion. It is best left for half an hour or so before serving to let the flavors develop.

1 can of cannellini beans – rinsed and drained

1 heaped tbsp. red onion – finely chopped

1 heaped tbsp. each of fresh parsley, cilantro, mint – finely chopped

1 tbsp. apple cider vinegar

3 tbsp. extra virgin olive oil

Salt and freshly ground black pepper

In a large bowl place beans, red onion and herbs and mix together.

Then add the vinegar, oil and seasoning and mix again.

Leave to stand for some 30 minutes before serving.