Herby Crust for Baked Chicken

As an twist on this, a simple change.

1/2 Ciabatta roll

1 egg

Parmesan

Mixed Herbs

Turn the bread to crumbs in the blender, add herbs and grated Parmesan (a fair bit of each). Mix. Add the egg, and beat with a fork, and then mix in thoroughly. Use the mixture to cover the top of the chicken.

Cover in foil very loosely (or the crust will stick to the foil) and bake for 1/2 an hour at 200C. After 10-15 mins open the foil up to let the crust brown nicely.

Mediterranean Sausages

Sort of like glamorgan sausages, but different.

Makes 6 - so serves 2 or 3.

2 crusty bread rolls - something exotic by preference

3/4 jar half-dried tomatoes (it's from Sainsburys)

125g grated cheese

1 egg

Oil for frying

Tear up the rolls, and reduce to fine breadcrumbs in the blender. Put in a large bowl, and blend the tomatoes until all chopped. Add to the breadcrumbs. Add the cheese and mix well. Break an egg into the mix, beat and mix in well. Clump the mixture together with your hands (yes, messy I know), and divide into six. Get them as close to the same size as you can. Squeeze the mix portions until quite compact, and shape into a sausage (the back of a large knife is handy here).

(Making them into flat sided shapes will make frying easier)

Refrigerate for half an hour or more.

Fry over a medium-low heat. Let them cook, but not burn - don't keep fiddling with them or they will fall apart. Should only take a few minutes per side.

Serve with carrot & coriander puree, mash & gravy.