On Air 15:30 - Provençal Crust
Next 16:00 - Provençal Crust

Provençal Crust

I often double this recipe so I can keep some in the freezer. It makes a great topping for a chicken gratin or cauliflower cheese and can also be used as a crust for lamb, as a topping for braised vegetables or spooned into mushrooms and baked.

Prep time : 10 mins
Makes : 2½ cups


  • ½ loaf day-old rustic bread
  • 4 cloves garlic
  • 2 handfuls parsley leaves
  • 1 tsp coarsely chopped rosemary leaves
  • 3 anchovies
  • 60g butter, softened but not melted
  • finely grated zest of 1 lemon
  • ½ cup coarsely grated parmesan


  1. Break bread into rough chunks, removing crusts if they are very hard, and pulse in a food processor until coarse crumbs form.
  2. Measure out 2 heaped cups and freeze any remaining crumbs for future use.
  3. Place garlic, parsley, rosemary, anchovies, butter and lemon zest in a food processor and whizz to chop finely.
  4. Add breadcrumbs and parmesan and pulse to just combine.
  5. Provençal Crust will keep in a container in the fridge for up to a week or can be frozen.