Spiced breadcrumb topping
- December 2007
- Serves 2
- Ready in 20 minutes
This can be thrown over so many dishes, including Brussels sprouts and broccoli (any kind of brassica, in fact), it’s also great on a gratin. These will keep for 3-4 days in an airtight container in the fridge.
- 6.5g (1g saturated)
- 18.3g (1.2g sugar)
- 2 slices stale white bread (sourdough is best)
- 1 tbsp olive oil
- 2 garlic cloves, chopped
- 1 small red chilli, deseeded and chopped
- 1 tsp capers (from a jar), chopped
- 2 anchovy fillets in oil, drained and chopped almost to a paste
- Leaves of 1 fresh rosemary sprig, chopped
- Preheat the oven to 180°C/ fan160°C/gas 4. Tear the white bread into chunks, put on a baking tray and cook in the oven for 5-8 minutes, until dry and crispy. Transfer the bread to a food processor and blitz to fairly fine breadcrumbs.
- Heat the olive oil in a wide frying pan over a low heat until only just warm. Add the chopped garlic, chilli, capers, anchovies and rosemary, and gently fry for 30 seconds or until you just begin to smell the aromas. Add the baked breadcrumbs and fry gently, stirring frequently, for about 5-6 minutes. Once the breadcrumbs are golden, drain on kitchen paper, then scatter over the parsnip mash, a gratin or your choice of roasted vegetables.
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