Contents
Cover
List of Recipes
About the Book
About the Authors
Title Page
Introduction
Conversion Tables
Cook’s Notes
FIRST COURSES
Relaxed Dishes to Share
Fancy Plates
THE CENTRE ATTRACTION
Family Food
Special Suppers
Suppers for Crowds
SOMETHING ON THE SIDE
SOMETHING SWEET
Delicious Desserts
Comforting Puddings
Puddings for Crowds
GREAT EATS TO GO WITH DRINKS
Nibbles
Drinks
TIME FOR TEA
Basic Recipes
The Store Cupboard
Using Your Freezer
Useful Equipment
Health & Safety
Menu Planning
Feeding a Crowd
Presentation
Index
Copyright
Mary Berry has been teaching the nation to cook for over four decades. She is one of our favourite bakers and the much-loved judge on the BBC’s The Great British Bake Off.
Mary is Cordon-Bleu trained and an experienced magazine cookery editor as well as a seasoned television presenter. She is also an AGA expert and, with Lucy Young, taught AGA classes for many years from her home.
Lucy Young has been working with Mary for over two decades and has helped write and test many, many recipes for their AGA classes and Mary’s books. She is also Cordon-Bleu trained and has published several of her own books, including Secrets from a Country Kitchen and The Secrets of AGA Cakes.
‘I hope these recipes will become your family’s favourites, as they have been with my children and now my grandchildren.’ MARY BERRY
Mary knows good homecooking – she’s been creating delicious, easy recipes of her family, friends and readers for many years.
This is Mary’s personal recipe book of over 150 mouth-watering ideas, all carefully written, tested and updated with her long-time friend and assistant Lucy Young.
All the recipes here are made using simple ingredients and are suitable for conventional and AGA ovens, to ensure there’ no fuss in your kitchen – just great food.
Welcome to this new and updated edition of At Home! This recipe collection is full of my favourite recipes – dishes I return to time and time again. There are dishes here that have come about because of a particular occasion, like Flying Fish Pâté (see here); that have been shared by friends, such as Chicken & Sausage Bacon Bundles (see here); or have been handed down through the generations, including Granny’s Plum Pie (see here). I’ve adapted and revised the recipes over the years but they’ve stood the test of time.
This book contains all the changes I’ve made to the original At Home recipes, plus 60 brand-new recipes. My aim, and that of Lucy Young, my assistant for some 23 years now and my closest friend, is that you will find inspiration and help in this book, whenever you need it and for whatever occasion.
My cooking is divided into two kinds – cooking for family and cooking for guests. For the majority of the time, I cook dishes I know my family love, accompanied by lots of vegetables and fruit. These are often quick dishes or make-ahead recipes and we enjoy the leftovers the next day. I try to keep family cooking balanced, without lots of fat but still include all the foods we love.
When cooking for guests, similar principles must apply – you should always cook what people enjoy, but a little more planning is helpful! The secret of entertaining for me is being able to enjoy the company of your guests, as most of the time I have prepared the majority of the meal ahead. But even for more formal occasions, with some forward planning and sensible menu selections, you can still be part of the fun, even while the food is cooking.
To help with both kinds of occasions, Lucy and I have tried to make the book as easy to use as possible.
The first part of the book is divided into courses – first courses, mains, sides and hot and cold puddings. Then within each of these chapters, there are first simple ideas, which could work well for weeknights or relaxed entertaining, followed by more intricate dishes, which take a little more time, but are my staples for dinner parties and special occasions. Most of the recipes can be easily halved or doubled to suit, but in Chapter 2 there is a section specifically for ‘feeding crowds’ as well.
Cooking for large numbers (we define this as 8 people or more) is a little different to everyday cooking and, to reduce stress levels, I find one-pot and make-ahead meals the best solution. It’s always good to remember that cooking for others doesn’t mean pulling out all the stops and cooking the most exotic ingredients you can buy or rushing out to find a new recipe to wow. Cooking doesn’t have to be adventurous, but it should always be delicious! The recipes I have included here for large parties have this covered.
We’ve tried to make Chapter 3 – lots of side dishes – as useful as possible by suggesting other dishes in the book that they would work well with. But our suggestions are by no means exhaustive, so please do mix and match as you please.
In Chapter 4 there are cold desserts and hot puddings as well as some crowd-pleasing big desserts that will again feed 8 people or more. I find Canterbury Tart (see here) is always a winner, or try Hazelnut Pavlova (see here) – meringues always look impressive but are so simple to make.
With main meals covered, Chapters 5 and 6 are for the occasions in between – morning coffee, afternoon tea and evening drinks. Turn to Chapter 5 for some of my foolproof bakes, including Buttermilk Sultana Scones and Proper Sandwiches (see here and here) as well as new dainties such as Mini Victoria Sandwiches and Mini Raspberry Tartlets (see here and here).
And then Chapter 6 contains my favourite canapés and drinks for parties. Many of these can be made well in advance along with the drinks, so you can enjoy your time with your guests.
When I first sat down to write At Home, over 15 years ago, I wanted to provide home cooks with delicious, Cordon Bleu standard recipes made easily. I wanted to cut out all the long processes to provide simple food for busy families, using fresh ingredients rather than packets and convenience foods.
Back then, I noted the change in cooking fashions – stir-fries were becoming increasingly popular and ingredients such as crème fraîche and yoghurt were more readily available in half-fat versions! I remember when a whole roasted chicken was a special Sunday treat and if you wanted chicken pieces, you’d have to joint the chicken yourself. Game is also now much more readily available in butchers and large supermarkets.
Times have, fortunately, continued to change and our diets are so varied now. The range of ingredients sold in supermarkets is extraordinary – homecooking has never been easier. All you need is a stock of tried-and-tested, reliable recipes.
So Lucy and I have tried to make this book as helpful as possible – every recipe includes prepare ahead and freezing instructions, and for Aga users (like us) we explain how you can cook every recipe, too. I’ve included some tips that I find useful throughout. And at the back of the book, you will find some extra information on freezing, using your store cupboard and menu planning among other things, which I hope will help you make the most of your kitchen and time. There are also some homemade stock recipes to try.
When you need inspiration, I hope you will turn to this book. I also hope these recipes will become your family’s favourites, as they have been with my children and now my grandchildren.
MARY BERRY
Conversions are approximate and have been rounded up or down. Follow one set of measurements only – do not mix metric and imperial.
★ Use this book as a working manual – if you want to add, for example, more basil than I suggest, or try a different kind of cheese or fish, please do so and make a note for next time. By doing this, your cookery book becomes a reliable friend.
★ The recipes are in both metric and imperial measures – pick one or the other and never mix the two.
★ For fan ovens, as a general rule, reduce the temperature by 20 degrees. The recipes have all been tested in my oven but all ovens vary. You might find you need to cook a cake or dish for more or less time than I do. Make a note for the next time. Oven thermometers are useful for getting the correct oven temperature.
★ Defrost frozen dishes thoroughly before reheating, unless the recipe states that you can cook from frozen. Leave plenty of time for defrosting – ideally overnight in the fridge. Take the dish out of the fridge an hour before cooking to allow it to come to room temperature.
★ Most of the recipes in this book call for mild-flavoured sunflower or olive oils. If a specific oil isn’t noted, choose your favourite mild-flavoured oil, which won’t dominate the dish.
★ There is nothing like real butter, but for baking, baking spreads, which are especially formulated for baking, are perfectly good and less expensive. Just ensure they state that they are suitable for baking. If using real butter for baking, however, it should always be unsalted.
★ Measure ingredients for baking carefully – digital scales are really accurate.
★ I prefer natural sugars, free-range eggs and meat, and sustainably farmed fish, but always buy the best you can afford – it really does pay.
★ Sustainability changes frequently, depending on fish stock levels, so if you find one of the fish used in the book has fallen off the sustainability list ask your fishmonger for an alternative. These days, most large supermarkets have a fish counter and they can advise you.
★ Eggs are large, unless otherwise stated and spoon measures are level.
★ Children, the elderly, pregnant women and anyone in ill-health should avoid recipes containing raw eggs.
FIRST COURSES ARE to whet the appetite before the main event, so, the most important thing is to not go mad with portion size! They will also set the tone so choose something that looks as good as it tastes and which complements your main course and dessert.
If you want to wow, why not make your own Gravadlax (see here) or begin with Seared Tuna with Crunchy Oriental Salad & King Prawns (see here)? If you want something more low-key, try a sharing plate, such as Tomato, Avocado & Parma Ham Platter (see here) or a classic Spiced Carrot Soup with Gremolata (see here). Choose recipes to match the season and weather and go for contrasting textures, colours and ingredients to the following courses to keep your menu interesting.
Whichever type of first-course recipe you choose – relaxed or formal – make sure the following courses won’t require you to prepare and cook multiple dishes at once on the night, which is never fun.
There are some storecupboard recipes here too that could be made at a moment’s notice – Three-fish Pâté (see here) uses entirely storecupboard ingredients but tastes fantastic. Pâtés freeze well, because of their high fat content, so they are a great make-ahead starter. Serve your defrosted pâté with homemade bread rolls, refreshed from the freezer, keeping prep time on the day to a minimum. Bruschetta Marinara (see here) uses a pack of mixed seafood that you can get in most supermarkets, while Warm Chicken Liver Salad with Crisply Fried Sage Leaves (see here) makes good use of a cheap cut of meat.
And don’t forget that two of these first courses would provide a light lunch or supper.
A classic Scandinavian recipe in which raw salmon is cured for 24 hours in a mixture of salt, pepper and dill and then served with a mustard and dill sauce. It is simplicity itself to prepare, looks imposing on the plate and tastes wonderful. Allow 4–5 slices per portion.
Sprinkle an equal quantity of dill over each salmon fillet, followed by the salt, then the pepper and finally the sugar. Press these on to the fillets using the flat of your hand, then match the two fillets together, skin-side outside, re-forming the fish. Wrap in clingfilm.
Put the fish inside a large plastic bag, seal, and put the bag on a tray that will fit in the fridge. Check that the fillets are still in position one on top of the other, then put another baking tray on top and firmly weight it with scale weights or tinned foods.
Put the fish into the fridge and leave for about 24 hours, until the salt and sugar have dissolved, turning the fish once and replacing the weighted tray on top. Quite a lot of syrupy liquid will form over this period. Discard all this liquid before moving to the next stage.
To make slicing easier, it is best to partially freeze the fish. Wrap the fillets separately in clingfilm and freeze for 4–6 hours so the fish is firm but still pliable.
Remove one fillet from the freezer, unwrap it, then cut thin slices using a sharp knife angled at about 45 degrees. (This gives the widest possible slices, each with its edge of dill.) Arrange the slices on serving plates.
To make the sauce, use a small balloon whisk to beat together the mustard, sugar, vinegar and egg yolks in a bowl. Gradually beat in the oil a drop at a time until the sauce thickens. Season with salt and pepper and stir in the dill. Spoon a little sauce beside the fillets on each plate and serve the rest separately.
Have slices arranged ready on serving plates, covered with clingfilm and chilled. The sauce can be kept in a sealed jar or plastic container in the fridge for a week. The plates can be kept for up to 6 hours.
Wrap each finished gravadlax fillet tightly in clingfilm, seal and label, then freeze for up to 2 months. The sauce is not suitable for freezing. Part-thaw the salmon for 1 hour before slicing.
A recipe that looks almost too unassuming and easy but is worth its weight in gold, this pâté is one of those store-cupboard recipes that can be put together in no time. Served spooned up in a swirl in individual ramekins, it looks – and tastes – as though you have really tried. It is delicious with good-quality brown or walnut bread toast, served hot. Any leftovers make rather superior picnic sandwiches.
Empty the contents of the tins of sardines and anchovies, including the oil, into a food processor. Discard the oil from the tinned tuna then add to the other fish, followed by the lemon juice, butter, parsley sprigs, half the dill and some pepper.
Process until smooth, then taste and add a little salt if need be. Spoon into a serving dish or individual dishes, cover and put in the fridge until about 2 hours before serving. Remove and leave at room temperature to soften to a spreading consistency.
Garnish with sprigs of fresh dill before serving.
If you can’t find unwaxed oranges or lemons, wash them in hot water and detergent before using. This gets rid of any wax coating and also helps the fruit give more juice, more freely.
Prepare the pâté, cover with clingfilm and keep in the fridge for up to 3 days.
The pâté can be frozen in one large serving dish or individual ones. Cover tightly with foil then seal inside a plastic bag, label, then freeze for up to 1 month.
Serve this pickle as a starter with cold meats or with a cheese board. This (and making gravadlax) is the only time I will use dried herbs as I am not keen unless it is for curing or pickles.
Put all the prepared vegetables into a large bowl. Sprinkle over the salt and toss together. Leave for 2–3 hours, stirring from time to time, then pour into a colander, rinse the vegetables in cold water and leave to drain.
Measure the sugar, vinegar and water into a large saucepan. Stir slowly over a gentle heat until the sugar has dissolved, then boil rapidly (without the lid) for 5 minutes.
Add the vegetables and simmer for 5 minutes. Meanwhile, sterilize your jam jars by pouring water just below boiling point into the clean jam jars (or you can sterilize in the dishwasher).
Add the mustard seeds, dill and some black pepper, and stir. Bring to the boil then spoon the vegetables and liquid into clean sterilized jam jars and seal. When cool, label and store in the fridge.
The pickle can be made up to 2 weeks ahead. Store in the fridge.
Cook the vinegar and sugar on the simmering plate, stirring until the sugar has dissolved. Move to the boiling plate and rapidly boil without the lid for 5 minutes. Move the pan back to the simmering plate and add the veg. Cook for a further 5 minutes before adding the spices and returning to the boiling plate to bring to the boil, as above.
Top and tail 4 cucumbers and halve them lengthways (do not peel them). Slice them into 3mm thick slices and put them in a bowl sprinkled with 50g (2oz) of salt (make sure each cucumber slice is equally seasoned). Cover and leave for 2 hours, then tip the cucumbers into a colander, rinse well with cold water and leave to drain. Mix 450g (1lb) caster sugar with 300ml (10fl oz) white wine vinegar and 5 tbsp of water in a large saucepan. Heat until the sugar has dissolved, then boil without a lid for 5 minutes. Add the cucumber, 450g (1lb) of thinly sliced onions, and 2 tsps each of mustard seeds and dried dill. Season generously with ground black pepper then bring to the boil. Pack into sterilized jars then seal and store in a cool, dry place for up to 2 months or in the fridge for 6 months.
This is an ideal sharing plate, for a first course for a dinner party or at lunchtime. The recipe is ideal for the end of May and through June, when asparagus are in season in the UK and, therefore, full of flavour.
Trim the asparagus spears, removing any woody ends. Bring a pan of salted water to the boil and boil the asparagus for 3–4 minutes or until just cooked. Drain and refresh in cold water until stone cold.
Score a tiny cross in the bottom of each tomato. Blanch the whole tomatoes in boiling water for about 40 seconds or until the skins are starting to peel away from the flesh. Remove from the pan and submerge in cold water. Carefully peel off the skins. Cut in half and remove the seeds, then cut the flesh into wedges.
Cut the avocado, remove the stones and skin. Slice into thin slices, then toss in lemon juice.
Mix all the dressing ingredients into a bowl and whisk until combined.
Cut the mozzarella into 12 slices then arrange in rows with the slices of tomato and avocado on a long platter. Season with salt and pepper.
Arrange the asparagus into six equal bundles and lay on top of the salad, followed by a swirl of Parma ham. Just before serving, pour over the dressing and scatter over the Parmesan shavings.
Pass the platter around, so each person can take a bundle of asparagus and some of the salad underneath. You can arrange the dish on six individual plates if you prefer.
The dish can be assembled up to 6 hours ahead, and dressed just before serving.
Cook the asparagus on the boiling plate.
No, not a mistake – in Barbados this is made with flying fish. Since that is obviously unavailable here, you can use plaice or lemon sole instead. My cousin invented the pâté and it freezes well, too.
Preheat the oven to 200°C/180°C fan/Gas 6.
Lightly butter a piece of foil then sit the plaice fillet, skin-side up, on top. Wrap the foil around the fish and place on a baking sheet. Bake for 8–10 minutes or until the fish is cooked. Remove the foil, peel off the skin and set aside to cool.
Measure the remaining ingredients together in a bowl and season well. Beat well until smooth. Flake the plaice and add to the bowl. Stir until combined.
Divide the mixture among six small ramekins. Chill for 1 hour before serving the pâté cold with toast.
The pâté can be made up to 2 days ahead.
It freezes well in ramekins.
Bake the fish in the simmering oven for 10–12 minutes.
This salad is best dressed at the last moment; otherwise the leaves will become limp.
Preheat the oven to 220°C/200°C fan/Gas 7.
Peel the squash using a small sharp knife. Remove the seeds and slice into 2cm cubes. Toss in the oil and season then arrange in a single layer on a baking sheet lined with baking parchment. Roast in the oven for 30 minutes until tender and tinged brown.
Put the bacon on a small baking sheet and cook in the oven for about 15 minutes until brown and crisp. Drain on kitchen paper then break into small pieces.
Melt the butter in a small frying pan. Add the walnuts and coat in the butter, then sprinkle over the sugar and fry until the sugar has melted and the nuts are coated. Set aside.
Mix the salad leaves together and arrange in a salad bowl or serving dish. Scatter over the squash, bacon and feta. Mix all of the dressing ingredients together and drizzle over the salad, then sprinkle with the nuts and serve at once.
The salad can be assembled up to 4 hours ahead.
Dress just before serving.
Does not freeze.
Fry the walnuts on the boiling plate, watching carefully so that they don’t burn. Roast the squash on the floor of the roasting oven for 30 minutes. Add the bacon 10 minutes before the end of the roasting time.
Red peppers are so often only associated with summer cooking, but this is a lovely warming soup for the autumn. For anyone who has never roasted peppers before the process can seem a bit extreme, and in this recipe all the blackened skin actually goes into the soup. Keep going and you will end up with a good, well-rounded flavour. It adapts very happily for vegetarians; simply substitute vegetable stock for the chicken stock.
Preheat the oven 220°C/200°C fan/Gas 7.
Slice each pepper in half and remove the stalk and seeds. Place, cut-side down, on a baking sheet. Roast in the oven for 30 minutes until tinged brown.
While the peppers are cooking, heat the oil in a large pan, add the onion and garlic, cover and fry gently until softened but not coloured.
When the peppers are ready, add to the pan along with the tomatoes, stock, balsamic and sugar, and stir. Bring to the boil and simmer for 10–15 minutes or until the onions are completely soft.
Process the soup until smooth. Rinse out the pan, position a large sieve over the top and pour the processed soup into the sieve. Using a rubber spatula, gently stir the purée around to help it through the sieve, but do not actively rub it through. Discard what is left in the sieve.
Taste the soup and season with salt and pepper. You may like to add a little more sugar to the soup and to thin it with a little additional stock or water.
To make the garlic croutons, discard the crusts, then cut the bread into small cubes. Put these in a bowl then sprinkle with the olive oil and garlic and season well with salt and pepper. Use your hands to toss the bread cubes so they are evenly coated in the oil, garlic and seasoning. Leave aside for 10 minutes.
Meanwhile, brush a baking tray with a little oil and preheat the grill to maximum. Sprinkle the bread cubes with the Parmesan and toss again. Spread them out in a single layer on the baking tray, then position the tray under the grill. Watch these all the time they are cooking and shake and turn the cubes so they become evenly browned. Cool and serve separately with the hot soup.
The soup can be made, quickly cooled, then stored in a sealed container in the fridge for up to 48 hours. The croutons can be made up to 2 weeks ahead and stored in an airtight container in the fridge. Reheat in a pan to just below boiling point.
Pour the soup into a large freezer container. Cool, seal and label, then freeze for up to 1 month.
Roast the peppers in a foil-lined roasting tin on a rack at the top of the roasting oven for about 30 minutes or until blackened. Bake the croutons on the floor of the roasting oven for 10 minutes.
To freeze stocks and soups, save plastic mineral water bottles and those sturdy cartons that come filled with yoghurt or cream. Wash them thoroughly, then fill to within about 2.5cm (1in) of the top. This allows for the expansion of the liquid when freezing.
A lot of people seem frightened of making bread; don’t be. These rolls are delicious and very simple to make. Once you have made them once or twice you will probably feel brave enough to start adding your own flavouring ingredients (see here). Look out for Pecorino cheese in your supermarket or delicatessen; it is slightly softer (and often cheaper) than Parmesan, with a salty flavour.
First, grease a baking tray.
Measure the flour into a large bowl, add the salt and yeast, followed by the water and oil, then mix to a pliable dough. It is far better for the dough to be on the wet and sticky side rather than dry.
Turn out on to a lightly floured work surface and knead for about 5 minutes. Alternatively, use a processor or mixer fitted with a dough hook to do the hard work for you. Once the dough leaves the work surface clean and forms a smooth elastic ball, return it to a greased bowl, cover with clingfilm and leave in a warm place to rise for about 2 hours or until doubled in size.
Turn the dough out on to a lightly oiled surface and pat out to a flattened shape. Press the olives, half the cheese and a little freshly ground pepper on to the surface, then gather up the dough and knead briefly to distribute the flavouring ingredients evenly.
Divide the mixture into twelve pieces and form into balls. Arrange them on the baking tray, then brush with beaten egg and sprinkle with the remaining cheese.
Seal the tray inside a large plastic bag, trapping a fair amount of air in the bag so it puffs up well above the dough and is not in contact with it. Leave to rise in a warm place for about 30 minutes until the rolls have doubled in size.
Preheat the oven to 200°C/180°C fan/Gas 6.
Bake the rolls for 15–20 minutes or until a good crusty, golden brown. Cool on a wire rack and try not to eat them until they are at least warm!
Seal the cooled rolls inside a plastic bag and keep for up to 24 hours in the fridge. Refresh by sprinkling the rolls with a little water and reheating in a preheated oven at 180°C/160°C fan/Gas 4 for about 5–8 minutes.
Seal the cooled rolls inside a plastic bag and freeze for up to 3 months.
Bake on the grid shelf on the floor of the roasting oven for about 15 minutes. If the bases of the rolls are not quite brown, place the baking sheet on the floor of the roasting oven for a further 5 minutes.
As an alternative, try adding 50g (2oz) of sun-dried tomatoes in olive oil, drained and chopped, with 1 teaspoon of dried basil and a chopped, fried onion, instead of the olives and cheese. These tomato rolls are also good topped with sunflower seeds.
This is a great family recipe. A robust, no-nonsense, home-made soup, served with Parmesan and a warm, grainy, brown bread. It is the sort of soup that is best made in large quantities, so people can have seconds and still leave enough for the following day.
Heat the butter in a large, deep pan and fry the onion for 5–8 minutes over a moderate heat until it begins to soften and colour. Add the carrots, celery and leek and fry gently for 8–10 minutes, stirring frequently. Sprinkle in the flour, stir it in and cook for 2 minutes.
Gradually add the stock and tomato purée, stirring all the while. Bring to the boil then cover, lower the heat and continue to simmer gently for 30 minutes or until all the vegetables are tender.
Add the spaghetti and cabbage and continue to cook, without the lid, on the hob for a further 10 minutes. Taste and season carefully with salt and pepper.
Serve in deep soup bowls accompanied by plenty of freshly grated Parmesan.
I believe in adding a little flour to thicken soups, so all the ingredients remain evenly distributed, even after standing in the fridge.
The soup can be made, quickly cooled, then stored in the fridge for up to 2 days. Reheat in a pan to just below boiling point.
Pour the soup into a large freezer container. Cool, seal and label, then freeze for up to 1 month.
Make on the boiling plate. After adding the liquid, bring to the boil, cover and transfer to the simmering oven for 40 minutes or until the vegetables are tender. Remove from the simmering oven and add the spaghetti and cabbage. Cook for a further 10 minutes on the boiling plate, or until the spaghetti is cooked.
Gremolata is an aromatic mixture of parsley, grated lemon zest and garlic which gives an excellent, fresh-tasting lift to all manner of soups and stews when added at the last moment. Taste the soup carefully before serving: the season of the year will affect the flavour of carrots, so the quantities of sugar and lemon might need to be adjusted a little.
Measure the oil into a large, deep pan and heat gently. Stir in the onions and cook over a low heat for about 15 minutes or until the onions are softened but not coloured.
While the onions are cooking, measure the dry spices and ginger on to a plate with the flour. When the onions are ready, stir in the flour and spices and cook for 2 minutes.
Add the carrots, pour in the stock and bring to the boil. Adjust the heat to a gentle simmer, cover and cook for 10 minutes. Remove the pan from the heat and leave to cool.
Add the lemon juice and sugar. Pour the soup into a sieve then tip the vegetables into a food processor. Process the vegetables until you have a smooth purée. Rinse out the pan.
Return both the liquid and the vegetable purée to the rinsed-out pan and reheat. Taste and season with salt and pepper, adding a little more lemon juice or sugar if you prefer.
To prepare the gremolata, first discard all the parsley stalks, then make sure that the leaves are completely dry. Combine the leaves with the grated lemon zest and garlic and chop very finely. Serve the soup with a little of the gremolata sprinkled over each bowl.
The soup can be made, quickly cooled, then stored in a sealed container in the fridge for up to 2 days. Reheat in a pan to just below boiling point. Make the gremolata when needed.
Pour the soup into a large freezer container. Cool, seal and label, then freeze for up to 1 month.
Sauté the onions on the boiling plate for 1 minute, then cover and transfer to the simmering oven for 15 minutes or until tender. Stir in the rest of the ingredients, cover and return to the simmering oven for 20 minutes or until tender.