Chervil looks like a petite feathery version of flatleaf parsley and has a mild, sweet aniseed flavour. It works well with fish, elegant soups, and butter sauces and adds a final flourish to many a restaurant dish.
How to cook chicken in tarragon sauce
Salade Niçoise
Potted salmon
Sweet potato wedges
Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).
