Pancetta and thyme pangrattato

Method

1. Heat the grill to high. In a baking tray lined with lightly oiled foil, lay out the pancetta slices. Grill for 8-10 minutes, turning once, until the pancetta is completely crisp, then drain on kitchen paper.
2. Meanwhile, heat a glug of olive oil in a pan, then fry 6 tbsp dried breadcrumbs with the leaves of 4 fresh thyme sprigs over a medium heat, stirring often, until the breadcrumbs have turned a light golden colour. Break up the pancetta and either whizz to a crumb texture in a mini processor, or put in a freezer bag and bash with a rolling pin. Stir the pancetta into the herby breadcrumbs, taste, then season. Serve or keep in an airtight container in the fridge for up to 3 days.