Winter parsley flourishes

Photo: a thriving crop of winter parsley waits beside the door.

What food can we make with so much parsley? Tabouleh salad perhaps, or boiled white beans with onions and parsley.

Or I could use it to flavour and garnish soup.

The trouble with parsley is that there is either too much of it, or none at all. At the moment, we're in surplus mode.