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Chervil recipes

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.

Super spring salad

by John Torode

This vegetarian salad is simply bursting with the fresh flavours of spring, the perfect meal for a sun soaked day.

Light meals & snacks

More chervil recipes

Easter lamb scrumpets with salsa verde

by Richard Bainbridge

Sea bass with herb crust, pepper and balsamic dressing

by Bryn Williams

Baked Winslade cheese custard with smoked potatoes

by Mark and Shauna Froydenlund

Lentil ragu

Anchovy salade Niçoise

by Simon Hopkinson

Light meals & snacks

Pan fried pollock

by Raymond Blanc

Fricassée of wild mushrooms

by Raymond Blanc

Caesar salad with langoustines

Light meals & snacks

Salad verte with croûtons

by Amanda Grant

Iberian pork jowl with squid salad

by Nieves Barragán

Pan-fried mackerel with spring vegetable nage

by Nathan Outlaw

Perfect roast pork belly with cabbage and bacon

by James Martin

Smoked haddock with mustard sauce and poached egg

by Bryn Williams

Poached chicken in white wine

by John Williams

Fresh cod 'salt fish', with cucumber and mint gazpacho

Butter-poached cod with samphire and sauce vierge

by Matt Tebbutt

Harissa tagliatelle with crab, peas and chervil

by Sabrina Ghayour

Lobster roll with burger sauce and pickles

by Paul Ainsworth

Whole baked plaice in butter sauce

by Paul Ainsworth

Pan-fried cod with roast potatoes, spinach and crispy eggs

Honey roast duck with girolle fricasse

by Gregory Marchand

Tomato, ricotta and thyme tart

by Donal Skehan

Light meals & snacks

Asparagus and goats’ curd tart

by Rosie Birkett

Veal schnitzel with celeriac remoulade

See all recipes using chervil (79)

Other herbs

Anise

Basil

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Thyme

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