Breadcrumbs

This is one of the very best uses of old bread. Breadcrumbs make a great topping on just about anything - from salads to roasted veggies to pasta.

Makes a lot

INGREDIENTS

Any old bread (the more stale the better)

Salt

Extra virgin olive oil

METHOD

Preheat the oven to 300°F.

Season the bread. Cut or tear into ½-inch cubes. In a mixing bowl, toss with salt and olive oil. You don’t need to soak the bread, but don’t be shy with the oil. You want the bread cubes to be well-coated - the fat is what keeps them from turning into rocks.

Bake. Spread the bread on a sheet tray and bake until GBD (golden brown delicious) and completely dry throughout. Check after 20 minutes, but it may take up to 40 minutes.

Blitz. Once the bread cubes are cool, use a food processor to pulse them into coarse crumbs. This goes quickly. Be careful not to make a paste.

Use or store. Store in a tightly sealed container at room temperature for up to two weeks.