The buttery, chewy noodles are hot with black pepper, clad with tarako, and dotted with chopped parsley, of course.

Spread the cornflake topping evenly across the top of the noodles. Bake for 20 minutes, or until the topping is golden brown.

Stir over low heat until smooth and just warm. Add onions, parsley, salt, garlic powder and pepper. Stir in noodles. Serve topped with Parmesan cheese.

Cook the noodles according to packet instructions until tender, then stir in the chopped parsley. Serve the chicken noodle soup in bowls with the chopped chives sprinkled over.

Add the drained noodles to the sauce and toss to coat ... Add the roasted aubergine and serve warm or cold, garnished with chopped parsley.

Cook noodles according to the packet instructions ... 7 Serve in individual bowls, topped with the shredded chicken, and chopped parsley.

Remove from heat; stir then stir into sauce. Season to taste with salt and pepper. Divide noodles among serving bowls; spoon sauce on top and sprinkle with parsley.