You could use any large chilli, but are perfect for stuffing with cheese and this crumb is putting Ritz biscuits to creative use.
Source: Murdoch Books
Sardines are a quintessential Spanish delicacy and whilst fresh sardines are superb, try them simply fried with a garlicky mayo. might just change your sardine perceptions.
Fried sardines with aioli Source: China Squirrel
Is there anything better than crumbed spuds? These tap into compact fish 'n' chip territory and this recipe works well with any fish - salmon through to mackerel - take your pick!
Source: Alan Benson
Migas means crumbs in Spanish, and the name is used to describe a number of dishes across Spain, Portugal and Mexico. This salad is a that combines fried sourdough breadcrumbs, chorizo, black beans and vegetables.
Portuguese breadcrumb, black bean and kale salad Source: Chris Chen
Not for the faint-hearted, this flavour-packed ands with a punch that will knock you off your chopsticks. You'll love this Japanese-style schnitzel recipe, with pickled daikon and cabbage for crunch, topped off with Japanese barbecue sauce.
Source: Benito Martin
If you like food that has a little kick, you'll love these The chorizo crumb adds an extra dash of smokiness - a little goes a long way and you'll be doubling back for more.
Source: Hugh Adams
Sold in many European delis, salt cod (baccala) has become a popular choice for croquettes. Whilst they are traditionally rolled in day-old breadcrumbs, uses panko crumbs for an extra crispy shell.
Source: Alan Benson
Add grated Greek cheese to your breadcrumb coating and you will instantly fall in love with these lamb cutlets.
If lamb cutlets aren't your bag, then these are perfect mezze platter fare or stand boldly on their own in flavour, as well.
A modernised version of that much-loved classic, agedashi tofu, layers new textures and bacon-infused dashi with a zingy hit from pickled spring onions.
Germans love their schnitzel. It's served year round and tastes just as delicious in a beer garden on a balmy night as in a snowed-in cosy cottage up in the Alps. Best of all, you can eat it cold the next day too.
Source: Alan Benson
Sumac has a tangy, lemony flavour and the powerful kick it gives when paired with chicken is perfection. This has an added sweetness from grape molasses and it is paired with minted yoghurt and fresh herbs.
Source: Hugh Adams
Winter and bakes go hand-in-hand. If you’re not a big fan of fennel then you may just have to reconsider your standing once you have tried this dish. Baked fennel – particularly when teamed with the saltiness of anchovies, the crunch of crisp breadcrumbs and the savouriness of fresh thyme – is one of the best side dishes winter has to offer.
Source: Alan Benson
The forces behind custard and fried things, really is unmatched and these will transport you instantly to Southern Italy.
Want more crumb? Check out our .
Source: Benito Martin
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