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This provides a crisp accompaniment to meat dishes such as the stuffed chicken breasts and is a good way to use up stale bread.
A traditional partner to game, roasted crumbs also marry well with a variety of meats and poultry.
Italian peasant recipes use crumbs instead of Parmesan on pasta. Fry the crumbs at the last minute before serving, to keep their texture.
120g dried bread crumbs – can be made from 200g bread slices (white works best, but commercial “cut bread” is best avoided as it is too soft)
60ml olive or rapeseed oil
the zest of 2 lemons
small bunch flat-leaf parsley, stalks removed and chopped, using the Small Dualit Bowl fitted with its Chopping Blade
80gm pine nuts
salt and pepper
To make the crumbs, dry out the bread slices in a low oven 50-100ºC/Gas Mark ¼ –½ until pale blonde and dry.
Break into the Large or Inner Dualit Bowl set with the Chopping Blade and pulse until the crumbs are small and even.
Weigh out 120g of crumbs.
Heat the oil in a large frying pan over a medium heat and fry the crumbs lightly. Add the lemon zest, parsley, pine nuts and salt and pepper and continue frying and stirring for a few minutes until the crumbs are golden, coated and shining.
Use straight away.