Italian-style breadcrumbs, flavoured with herbs, garlic and lemon zest. Use generously to add a dash of texture and a pop of flavour to anything from pasta, soups, risotto and salads. Just sprinkle a good helping on top
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.
In a frying pan heat the oil on a low to medium heat and use a garlic press or fine grater to add the garlic to the pan. Fry without colouring the garlic.
Add the breadcrumbs and coat in the garlic oil, cook until golden.
Stir regularly to ensure even cooking and prevent the crumbs from burning.
Strip the rosemary leaves from the stalks roughly chop then add to the pan and mix. The stalks can be retained to add to soups.
Zest the lemon (ideally unwaxed but if waxed give the lemon a wash under warm water with a coarse sponge). The lemon can of course be retained for further use.
Season with salt.
With a little creativity, those basic and often wasted ingredients can transform into various delicious dishes, saving you time, money, and reducing food waste. Browse the recipes below for inspiration...
Cauliflower has become the go-to vegetable in recent years. No longer just boiled to death, caulifower is now being baked, riced and roasted. And it’s not just that we’re valuing...
