Parsley salsa
Photography 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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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.