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By Nigella Lawson

Published 1998

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These are a regular and very ordinary kitchen requirement, but because we are all out of the habit of using up leftovers, few of us are clear how to go about making that misnomer, fresh breadcrumbs. I say misnomer, because you really want them stale.


I don’t bother with drying out bread in the oven. I just take the crusts off some slices of stale-ish (but not bone dry) good white bread, cut the bread