Pomegranate Molasses Crumbs

• 200 ml (7 fl oz) fresh beetroot juice (about 4 medium-size beetroot)

Combine the beetroot juice and pomegranate molasses in a small saucepan over medium heat and reduce by one quarter. Strain and allow to cool.

Thoroughly soak the sourdough slices in the beetroot mixture. Transfer to a wire rack and dehydrate approximately 2–3 hours in a 100°C (200°F/Gas ½) oven until the bread is thoroughly dry and brittle.

Break bread into small pieces and fry