Annabel’s Provençal Crust

Method

1. Break bread into rough chunks and pulse in a food processor until coarse crumbs form.
2. Measure out two heaped cups and freeze any remaining crumbs for future use.
3. Place garlic, parsley, rosemary, anchovies, butter and lemon zest in a food processor and whizz to chop finely.
4. Add breadcrumbs and parmesan and pulse to just combine.