Drain the chops on a triple layer of kitchen paper and keep warm in a low oven while you cook the rest. Once the chops are cooked, quickly (and carefully - it spits) deep-fry the parsley leaves in ...

We know that Roman pans weren’t shallow, so, “it’s a sort of deep ... layer the food steams itself. Remarkably, yes, says Anne: “There are certainly advantages to frying things ...