Food Maths: Panko Breadcrumbs

THIS WEEK’S SUPERMARKET: Sainsbury's

HERO INGREDIENT: Blue Dragon Panko Breadcrumbs

METHOD

1. Mix the breadcrumbs with the finely chopped garlic and thyme leaves. Fry in a pan.  

2. Meanwhile, pan-fry the kale and walnuts with plenty of olive oil.  Season with salt and black pepper. 

3. Put the spaghetti in the simmering water and cook for 7-8 minutes until al dente. Drain the spaghetti. 

4. Stir in with the kale and walnuts with plenty of olive oil. Season. 

5. Serve with a generous amount of pangrattato and Parmesan per bowl.

METHOD

1. Preheat the oven to 190°C. 

2. Slice the chicken breasts length ways so they can be opened like a book. Gently bash with a rolling pin. 

3. Place the slices of mozzarella inside with basil, black pepper and salt. You can then add a thin layer of Dijon mustard per chicken. 

4. Fold the flesh back over. Repeat the process with the second one. 

5. Dip the breasts in flour, eggs and then breadcrumbs. 

6. Place on a baking sheet and roast for approximately 25-30 minutes.  

7. Serve with rice, mashed potato or green beans.

METHOD

1. Preheat oven to 180°C-190°C. 

2. Mix the breadcrumbs with paprika and any other spices you might like. You can add some sundried tomato purée for further flavour.

3. Now, tip the vegetables into the egg and then the flavoured breadcrumbs. 

4. Place each one on a greased baking tray. Bake for 30 minutes or until cooked. 

5. Dip into mayonnaise with half a garlic to make a quick aioli or use Maille aioli sauce.