Whenever I make a rich stew I like to whip together this little topping, which adds a vibrant finishing note to hearty winter dishes.

Prep time:5 mins
Makes: about ½ cup


  • ½ cup chopped parsley leaves
  • 2 cloves garlic, crushed
  • finely grated zest of 1 lemon


  1. Mix together parsley, garlic and lemon zest.
  2. Gremolata is best made shortly before using but any leftovers will keep for a couple of days in the fridge and can be mixed into mayonnaise or added to salads or sandwiches.