A flavour topping can make even simple dish sing and this crunchy topping is a superstar. I love adding gremolata (which is chopped fresh parsley, lemon zest, salt and lemon zest) to dishes and this is essentially breadcrumb gremolata. By warming the flavours gently they release their oils and become beautifully fragrant. This crunchy mix keeps in an air-tight container for a couple of weeks. I add it to pasta, gnocchi and salads for extra texture and flavour.

I leave ends of baguette to go stale then whizz them up for breadcrumbs

INGREDIENTS
40g breadcrumbs
1 tbsp olive oil
zest of 1 unwaxed lemon
small bunch of parsley (approx. 5g)
good pinch of sea salt

• Over a gentle, medium heat, toast the breadcrumbs in the olive oil.
• Use a microplane to grate the garlic into the pan then heat through gently until fragrant.
• Add the zest of a lemon then add chopped parsley and a good pinch of sea salt. Use straight away or store, once cooled, in an air-tight container.