Breadcrumbs

Toasty, carby and neutral. They take on whatever seasoning you throw at them.

When fried or baked with fat, they develop a rich, savoury depth that mirrors the crust of a fresh loaf.

Breadcrumbs are mostly carbohydrates, which your body burns for energy.

If you're buying them, check the bread they're made from. Wholemeal breadcrumbs will give you a bit of fibre, which is always a good thing for your gut.

Avoid the neon-orange tubs in the supermarket aisle. Those are mostly dust and food colouring.

Panko is the gold standard for crunch. If you want something more substantial, look for dry sourdough crumbs or make your own from leftover loaves. Better bread makes better crumbs.

Store dry crumbs in an airtight container in a cool, dark cupboard. They will last months.

If you make fresh breadcrumbs, keep them in a bag in the freezer. They can be cooked straight from frozen and won't go mouldy like they do on the counter.

Use them to coat schnitzels, thicken sauces, or bind meatballs together.

A handful of toasted breadcrumbs over a bowl of pasta is the 'poor man's parmesan'—adding texture and salt when the cheese drawer is empty. It turns a soft dish into something worth chewing.