Add the parsley stalks, then let it cook for a further half hour. • About half an hour or so before you are due to serve the ham, make the sauce (timing is not crucial here; both ham and sauce ...

Transfer the ham to a warm serving plate, and rest for 20 minutes. Meanwhile make the sauce. Finely chop the parsley (by hand or using a food processor, which makes light work of this).

spoon a portion of the mash into the centre of each of four serving plates. Place one fried cod fillet on top of each serving. Drizzle over the pan juices, then pour over the parsley sauce.

Remove the ham and carrots from the heat and allow to cool slightly before slicing and serving with parsley sauce and carrots. The sauce Place 25g of butter and half an onion finely chopped in a ...

It is deeply savoury, the green herbal scent of parsley and ... and leave the ham in the cooking liquor – covered – for 20 minutes. 3. Meanwhile, cook the lentils and sauce.

Season to taste. Add lashings of chopped parsley to the sauce and turn off the heat. Serve the cooked fish on a pile of mashed potatoes with plenty of parsley sauce to pour over the top.

Season to taste with salt. Divide mash and steak between plates. Spoon over the pepperberry sauce and garnish with the parsley. Photography by Jiwon Kim. Want more from The Cook Up?