These garlic infused breadcrumbs transform dishes, they’re great on pasta, cauliflower cheese, curries and especially roast potatoes. The best thing about this dish is that it uses up leftovers in a really quick and easy way.
Leftover herbs (I used sage and rosemary)
First you want to put all of your ingredients into a food processor and blitz it up into little pieces.
Put your pan on a medium heat, add a glug of oil, give it a minute to warm up and then add the breadcrumb mixture. Give them a good mix up; you want all the breadcrumbs to have a bit of oil on. If they start to clump together, break them up else you’ll end up with pretty big sprinkles! Keep tossing the breadcrumbs so they don’t burn, you want them to be lightly toasted.
Once complete, remove from the pan to cool. If you keep them in the pan, they’ll continue to cook and could potentially burn. Once they’ve cooled, put them in an airtight container and they should keep for a couple of weeks.
You can use any leftover herbs you have, or just plain garlic if you wish; they’ll still be packed with flavour.
Let me know what you think to this recipe in the comments section below. What will you be trying this with?