Ned Halley’s Breadcrumbs

Slice whatever old bread you have (fresh would be fine too). Cut those slices into soldiers. Put these on a baking tray in an oven at 120°C until they’re completely dried out (at least an hour). Once they’ve gone cold, break them all up a bit, whack them in your food processor and blitz into breadcrumbs.

My Dad, who taught me all the world’s breadcrumb secrets, lets them cool, puts them in a bag and beats them with a rolling pin to the desired texture.