The quick dish

The Guardian - Feast - - News - Thomasina Miers

Is bread hav­ing a re­nais­sance? Restau­rants that make their own sour­dough in­creas­ingly pep­per their menus with the leftovers. And why not? I love com­ing across a crunchy golden bread­crumb in a salad, on a pud­ding, or as a crust, like here. To­day’s an­chovy­decked fish fil­let is given a del­i­cate crunch with a scat­ter­ing of crisp crumbs. Never throw out that stale loaf.

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