Cheddar and Parsley Crust

This crumb is ideal for topping shellfish before cooking, finishing cooked fish fillets, topping pasta or even adding an interesting twist to cauliflower cheese. As it is grilled the cheese melts and is absorbed by the crumb which toasts and gives a lovely crunchy finish. Make it in baches when you have a lot of spare bread, throw it in a storage bag and it will freeze for ages.

Ingredients:

1 loaf of white bread - crusts removed
10 oz grated cheddar cheese
a handful of chopped parsley
2 oz melted garlic butter
3 tblspn olive oil

Method:

1. Roughly tear up the bread, throw it in a food processor and blitz to crumbs. With the motor running throw in the oil and butter, salt and pepper. Without the oil the crumb will cook too quickly and burn before it has a chance to turn crusty.

2. Turn the crumb mix out into a bowl, add the cheese and rub together for a minute or so. Stir in the parsley and its ready to use.

To get the best crusty finish don't be tempted to pile the crumb on too thick. A thin, even layer will give the best results.