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Parmesan and poppy seed biscuits with a chorizo and red wine chutney

by Selasi Gbormittah
Starters & nibbles

Parmesan biscuits

by Simon Hopkinson
Starters & nibbles

Parmesan cod with salt and vinegar cucumber

by Ryan Riley
Main course

Parmesan crusted chicken escalope with slow roasted tomatoes

by James Martin
Main course

Parmesan crusted salmon

by Ross Burden
Main course

Parmesan custards with anchovy toasts

by Rowley Leigh
Brunch

Parmesan French toast

by Nigella Lawson
Brunch

Parmesan fritters with cheesy spinach

by Matt Tebbutt
Main course

Parmesan potatoes

by Philippa Davis
Side dishes

Parmesan shortbreads

by Nigella Lawson
Starters & nibbles

Parmesan-crusted halibut, sag aloo and lime emulsion

by Will Holland
Main course

Parmigiana melanzana

by Matt Tebbutt
Main course

Parmigiana pie with tomato sauce

by Yotam Ottolenghi and Noor Murad
recipe

Parsi-style fried chicken (Murghi na faarcha)

by Cyrus Todiwala
Main course

Parsley pesto

by Darina Allen
Light meals & snacks

Parsley, tomato and bulgar wheat salad

by Anissa Helou
Side dishes

Parsnip and carrot gnocchi

by Miguel Barclay
Main course

Parsnip and chestnut soup

by Bryn Williams
Light meals & snacks

Parsnip blinis with pear, blue cheese and walnut topping

by Mary Berry
Starters & nibbles

Parsnip rosti

by Matt Tebbutt
Light meals & snacks

Parsnip soup

by Becca Spry
Main course

Parsnip, apple and raisin mini-muffins

by Ramona Andrews
Cakes and baking

Parsnip, sprout and chestnut hotpot with cider and sprout top pesto

by Hugh Fearnley-Whittingstall
Main course

Party cheesecake with mango and passion fruit salsa

by Mary Berry
Desserts
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