Stale bread should never go to waste – use it to make an easy crust, to bind a fritter, in sauces or salads
Cheap, humble and often wasted, breadcrumbs are something I reach for during the cold months. They are endlessly useful to bind a fritter or a sauce (see last week’s romesco), and bigger, craggy crumbs can be baked until crisp and scattered through a warm winter salad. They make a quick and easy crust, bind a tart filling, or just add anywhere you might need to add texture.
Anna Jones’s showstopping recipes with leftover breadcrumbs