Preheat the oven to 190˚C/170˚C fan/gas mark 5. Mix 80g breadcrumbs and 80g demerara sugar together and spread them out on a baking tray. Bake for about 10 minutes, stirring every few minutes, until the sugar has melted and the breadcrumbs are slightly darker. Allow to cool completely. In a large bowl, beat together 2 egg yolks and 1 tbsp honey. In a separate bowl, whisk 2 egg whites until firm. Fold 450ml lightly whipped double cream into the egg whites, then carefully fold this mixture into the egg yolks. Stir in the caramelised breadcrumbs with 30ml Irish cream liqueur and freeze the mixture until firm. About 20 minutes before serving, take the ice cream out of the freezer and place in the fridge to soften slightly.
Brown bread stuffing
Use a food processor to whizz 250g brown bread into crumbs. Melt 60g butter in a pan over a medium heat and cook ½ a large, finely chopped onion and 2 chopped garlic cloves for 4-5 minutes until soft but not brown. Remove from the heat and add the breadcrumbs along with 2 tbsp chopped sage. Season with salt and black pepper. Use this mixture to stuff the cavity of a chicken before roasting.
Brown bread and butter pudding
Preheat the oven to 190˚C/170˚C fan/gas mark 5. In a large bowl, combine 300g cubed brown bread and 300ml milk. Set aside to soak for five minutes. Stir in 1 beaten egg, 80g softened butter, 125g raisins, 50g mixed fruit, 110g dark brown soft sugar, a pinch of nutmeg and 1 tbsp cinnamon. Mix well to combine, then press the mixture into a 23cm square baking tin. Bake for about 35 minutes until golden and firm to the touch. Serve with custard.
Salmon with pesto crumb crust
Preheat the oven to 200°C/180˚C fan/gas mark 6. Line a baking tray with parchment paper. In a bowl, combine 200g brown breadcrumbs, 3 tbsp pesto, some black pepper and a pinch of salt. Place 4 salmon fillets, skin side down, on the prepared baking tray. Divide the pesto mixture over the fillets, pressing it on lightly with your fingertips. Bake for 15-20 minutes or until cooked to your liking. Serve with broccoli and lemon wedges.
Spaghetti with crispy garlic chilli breadcrumbs
Warm 80ml olive oil in a pan over a medium-high heat and cook 12 chopped anchovies, 6 crushed garlic cloves and ¼ tsp dried chilli flakes for one minute. Stir in 100g brown breadcrumbs and cook for 2-3 minutes. Season with black pepper. Meanwhile, bring a large pot of salted water to a boil and cook 400g spaghetti according to package instructions. Drain well, reserving some of the pasta water. In a large warm bowl, stir together 2 egg yolks, 1 tbsp fish sauce, 1 tsp hot sauce and 2 tbsp of the reserved pasta water. Add the pasta and toss well, adding more pasta water if the mixture looks dry. Add breadcrumb mixture and a handful of chopped parsley and toss well. Season with salt and black pepper, then divide between bowls and drizzle with olive oil just before serving.
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