SHOPPING LIST: Cooking Skills: Knife Skills 1, Chapter 3 (Herbs, Zest and Soft Things)

Fresh herbs: flat-leaf parsley (a big bunch), mint, oregano, and a few lemons and oranges. Fine bulgur wheat for the salad.

Gremolata (about 3 tablespoons)
[ ] 2 tbsp finely chopped flat-leaf parsley
[ ] 1 lemon, zest only
[ ] 1 small garlic clove, minced
[ ] 1 pinch flaky salt

Chimichurri-style herb sauce (about 150 ml)
[ ] 30 g flat-leaf parsley, leaves and fine stalks
[ ] 1 tbsp fresh oregano leaves, or 1 tsp dried
[ ] 2 garlic cloves
[ ] 2 tbsp red wine vinegar
[ ] 100 ml extra-virgin olive oil
[ ] ½ tsp chilli flakes
[ ] ½ tsp salt

Tabbouleh-style herb salad (2 to 3 portions)
[ ] 40 g fine bulgur wheat
[ ] 100 ml boiling water
[ ] 40 g flat-leaf parsley, leaves only
[ ] 15 g mint, leaves only
[ ] 2 tomatoes, diced
[ ] ½ cucumber, diced
[ ] 2 spring onions, sliced
[ ] 1 lemon, juice
[ ] 2 tbsp extra-virgin olive oil
[ ] 1 pinch salt and pepper

Orange segments with mint (2 portions)
[ ] 2 oranges
[ ] 6 mint leaves
[ ] 1 tsp honey (optional)

For the experiments
[ ] An extra bunch of parsley
[ ] Extra lemons and plain yoghurt
[ ] 1 extra orange