Parsley and pecan butter
Photography Photography by Nick Tresidder.
INGREDIENTS
1 cup packed flat-leaf parsley leaves
1 teaspoon dried tarragon 2 cloves garlic
40 grams pecans, toasted
2 tablespoons olive oil
1 teaspoon salt
50 grams butter, softened
METHOD
Blend all the ingredients except the butter in a food processor until smooth. Add the butter and blend again. Refrigerate if not using immediately. The butter needs to be at room temperature for spreading on the salmon.
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126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.