Potato, Bacon and Feta Omelette
Quick and substantial, you can include whatever vegetables and cheese you need to use up.
Annabel’s Provençal Crust
Annabel Langbein shares her recipe for using up stale bread. This Provençal Crust makes a great topping for cauliflower cheese, roasted vegetables or spooned into mushrooms and baked.
Don’t lose track while you’re cooking, click on an ingredient or step to tick it off so you know where you are up to.
Ingredients
- ½ loaf day-old bread (or sandwich bread)
- 4 cloves garlic
- 2 handfuls parsley leaves
- 1 teaspoon coarsely chopped rosemary leaves
- 3 anchovies (optional)
- 60g butter, softened but not melted
- finely grated zest of 1 lemon
- ½ cup coarsely grated parmesan
Method
- Break bread into rough chunks and pulse in a food processor until coarse crumbs form.
- Measure out two heaped cups and freeze any remaining crumbs for future use.
- Place garlic, parsley, rosemary, anchovies, butter and lemon zest in a food processor and whizz to chop finely.
- Add breadcrumbs and parmesan and pulse to just combine.