In Nigellisima, Nigella often lists "parsley" as an ingredient. Does she mean flat leaf parsley or traditional curly parsley? Does it matter? Do the two taste the same? Many thanks!
Nigella uses parsley in lots of recipes, not just in NIGELLISSIMA. Mostly the parsley is used as a garnish or an additional flavouring, though occasionally it is a main ingredient, such as the Chicken, Almond And Parsley Salad.
If the recipe just states "parsley" then you can use either type. If the parsley is chopped then it tastes the same regardless of whether it is curly or flat leaf. If the recipe specifies a parsley, such as in the salad, then you should use that type of parsley. For Nigellissima it may be interesting to note that the Americans call flat leaf parsley "Italian parsley" so we guess that if you have a choice in the store then you may like to err towards using flat leaf parsley, but otherwise just use whatever is easiest to find.