MAKE A VERSATILE BREADCRUMB TOPPING

This is one of Lola’s favourite ways to add texture and flavour to a range of dishes. Experiment with chilli flakes, caraway, fennel or cumin seeds, chopped nuts or other citrus zest.

Serves 4

EASY

GREAT VALUE Preparation: 10 minutes Cooking: 10 minutes

olive oil 2T

garlic 1 clove, finely chopped

fresh breadcrumbs 100 g (see tip)

blanched almonds 35 g, roughly chopped (optional)

lemon 1, zested (optional)

1 Heat the oil in a pan with the garlic, breadcrumbs and almonds. 2 Fry for 5–10 minutes, stirring often until golden. Stir through the lemon zest, if using, and serve. Tip: To make 100 g fresh breadcrumbs, remove the crusts from 2 thick slices of crusty bread and rub into large crumbs. Keep any leftovers in a sealed container in the fridge for a few days; they won’t be quite as crisp but will still be delicious.