breadcrumb

This family favourite is making a comeback, so keep a few portions in your freezer for a quick midweek meal

Chicken Kievs

chicken fillets

breadcrumbs

parmesan,grated

eggs,beaten

plain flour

paprika

tbsp sunflower or vegetable oil,for frying

garlic cloves,crushed

tbsp finely chopped parsley

butter,softened

lemon

Place all the garlic butter ingredients in a bowl and season well. Mash with a fork until well combined, shape into two sausages using cling film to help you shape it, then tightly wrap and chill or freeze until really firm. Can be made up to 3 days in advance. When firm, slice each into 8 even pieces.

Lay a chicken breast on a chopping board and use a sharp knife to make a deep pocket inside the breast. The easiest way is to push the point of a knife into the fat end, keep going halfway into the fillet. Be careful not to cut all the way through or the butter will leak out when cooking. Repeat with the remaining breasts. Push 2 discs of butter inside each chicken breast, press to flatten and re-seal with your hands. Set aside.

Mix the breadcrumbs and Parmesan on one plate, and tip the eggs onto another. On a third plate, mix the flour with paprika and some salt. Dip each breast in the flour, then the egg and finally the breadcrumbs, repeating so each Kiev has a double coating (this will make them extra crisp and help to keep the butter inside). Chill for at least 1 hr before cooking, or freeze now – see tips, below.

To cook, heat oven to 180C/160C fan/ gas 4. Heat the oil in a large frying pan over a medium-high heat. Fry the Kievs for 2-3 mins each side until golden – you may need to do this in batches. Transfer to a baking tray and cook for 20-25 mins until cooked through.

Pop this classic side dish in the oven when you take your roast chicken out to rest, so there's no hot shelf juggling

Cauliflower cheese

cauliflower(leaves

milk

tbsp flour

butter

strong cheddar,grated

Bring a large <a href="https://www.bbcgoodfood.com/content/five-best-saucepans">saucepan</a> of water to the boil, then add 1 large cauliflower, broken into pieces, and cook for 5 mins – lift out a piece to test, it should be cooked.

<a href="https://www.bbcgoodfood.com/content/test-five-best-colanders">Drain</a> the cauliflower, then tip into an ovenproof dish. Heat oven to 220C/200C/gas 7.

Put the saucepan back on the heat and add 500ml milk, 4 tbsp flour and 50g butter.

Keep <a href="https://www.bbcgoodfood.com/content/top-five-whisks">whisking</a> fast as the butter melts and the mixture comes to the boil – the flour will disappear and the sauce will begin to thicken. Whisk for 2 mins while the sauce bubbles and becomes nice and thick.

Turn off the heat, stir in most of the 100g grated cheddar cheese and pour over the cauliflower. Scatter over the remaining cheese, and 2-3 tbsp breadcrumbs if using.

Put in the oven and bake for 20 mins until bubbling.

A slice of our classic sausage, sage and onion stuffing is a must-have for Christmas dinner. It's also great as a side with your Sunday roast

Sausage, sage &amp; onion stuffing

onions,sliced

Bramley apple,peeled,

packs meaty Cumberland sausages,removed

chopped,

granary breadcrumbs

Fry 2 sliced onions in 25g butter for 5 mins, then add 1 small diced Bramley apple and cook briefly.

Cool, then mix with 800g Cumberland sausages, skins removed, the chopped handful of sage, 140g granary breadcrumbs and seasoning.

Use to stuff the neck end of the bird, then roll any leftovers into balls. Or, pack the whole mixture into a 1kg loaf tin and top with extra sage leaves.

Bake with turkey for 30-40 mins. Drain off any fat and serve sliced.

Our traditional bread sauce recipe is the perfect creamy accompaniment to your roast dinner. This easy bread sauce is sure to be a Christmas favourite

Bread sauce

onion, chopped

cloves

peppercorns

garlic

bay leaf

thyme

white breadcrumbs

tbsp single cream

pinch nutmeg, freshly grated

Simmer the milk, butter, onion, cloves, peppercorns, garlic and herbs in a pan for 20 mins. Strain and return the liquid to the pan. Add the breadcrumbs and simmer for 3-4 mins. Stir in the cream or mascarpone. Add nutmeg, season and serve. Can be made up to 3 days in advance and heated up on the hob or microwave on Medium for 3 mins.

Didn't think you could manage a soufflé? Try this simple step-by-step recipe and conquer a classic

Cheese soufflé in 4 easy steps

mustard powder

eggs

grated extra-strong cheddar (blue cheese, goat's cheese

Preparing the soufflé dish: Heat oven to 200C/fan 180C/gas 6 and place a baking sheet on the middle shelf. Butter a 15cm soufflé dish generously, then sprinkle in the breadcrumbs and rotate the dish to ensure the butter is evenly coated. Tip out any excess breadcrumbs.

Making a thick white sauce: In a pan, melt the butter over a medium heat; stir in the flour and mustard. Cook, stirring, for 1 min. Take off the heat and gradually stir in the milk, mixing it in thoroughly before adding more. Return to the heat and stir continuously until very thick (around 10 mins). Transfer to a bowl and allow to cool. Crack the eggs, placing the whites into a clean bowl and stirring the yolks into the sauce. Stir in cheddar and season well.

Adding the egg whites: Use a clean whisk to beat the egg whites until peaks form that just hold their shape (electric is best as it will make the job much quicker). Then take a metal spoon and gently stir the whipped whites into the white sauce in a figure of eight.

Top-hatting: Spoon the mixture into the dish. Run a cutlery knife around the edge to create a ‘top hat’ effect; this ensures the soufflé rises above the rim and doesn’t stick. Place on the baking sheet and bake for 25-30 mins until the top is golden and risen and has a slight wobble. Serve immediately.

EQUIPMENT: 15cm soufflé dish, saucepan, 2 large mixing bowls, wooden spoon, spatula, baking sheet, large metal spoon, measuring jug, grater, electric whisk, cutlery knife.

Angela Nilsen went in search of perfection in her quest to pack flavour and texture into fish cakes.

Ultimate fish cakes

mayonnaise

horseradish

Dijon mustard

shallot, very finely chopped

tsp flatleaf parsley, finely chopped

skinned Icelandic cod

bay leaves

Maris Piper potatoes

½ tsp finely grated lemon zest

tbsp flatleaf parsley, chopped

tbsp snipped chives

fresh white breadcrumbs,

vegetable

lemon wedges and watercress, to serve

Mix together 125ml mayonnaise, 1 rounded tbsp roughly chopped capers, 1 rounded tsp creamed horseradish, 1 rounded tsp Dijon mustard, 1 small very finley chopped shallot and 1 tsp finely chopped flatleaf parsley. Set aside.

Lay 450g skinned Icelandic cod or haddock fillet and 2 bay leaves in a <a href="https://www.bbcgoodfood.com/content/top-five-non-stick-frying-pans">frying pan</a>. Pour over 150ml milk and 150ml water.

Cover, bring to a boil, then lower the heat and simmer for 4 mins. Take off the heat and let stand, covered, for 10 mins to gently finish cooking the fish.

Meanwhile, <a href="https://www.bbcgoodfood.com/content/test-five-best-peelers">peel</a> and <a href="https://www.bbcgoodfood.com/content/top-five-paring-knives">chop</a> 350g Maris Piper potatoes into even-sized chunks. Put them in a <a href="https://www.bbcgoodfood.com/content/five-best-saucepans">saucepan</a> and just cover with boiling water. Add a pinch of salt, bring back to the boil and simmer for 10 mins or until tender, but not broken up.

Lift the fish out of the milk with a slotted spoon and put on a plate to cool. Drain the potatoes in a <a href="https://www.bbcgoodfood.com/content/test-five-best-colanders">colander</a> and leave for a min or two.

Tip the potatoes back into the hot pan on the lowest heat you can and let them dry out for 1 min, mashing them with a fork and stirring so they don't stick. You should have a light, dry fluffy mash.

Take off the heat and beat in 1 rounded tbsp of the sauce, then ½ tsp lemon zest, 1 tbsp chopped flatleaf parsley and 1 tbsp snipped chives.

Season well with salt and pepper. The potato should have a good flavour, so taste and adjust to suit.

Drain off liquid from the fish, grind some pepper over it, then flake it into big chunks into the pan of potatoes.

Using your hands, gently lift the fish and potatoes together so they just mix. You'll only need a couple of turns, or the fish will break up too much. Put to one side and cool.

Beat 1 egg on a large plate and lightly flour a <a href="https://www.bbcgoodfood.com/content/test-five-best-chopping-boards">board</a>. Spread 85g fresh white breadcrumbs on a <a href="https://www.bbcgoodfood.com/content/kimberley-wilsons-top-5-baking-trays">baking sheet</a>. Divide the fish cake mixture into four.

On the floured board, and with floured hands, carefully shape into four cakes, about 2.5cm thick. One by one, sit each cake in the egg, and <a href="https://www.bbcgoodfood.com/content/test-best-pastry-brushes">brush</a> over the top and sides so it is completely coated.

Sit the cakes on the crumbs, patting the crumbs on the sides and tops so they are lightly covered. Transfer to a plate, cover and chill for 30 mins (or up to a day ahead).

Heat 3-4 tbsp vegetable or sunflower oil in a large frying pan. To test when ready, drop a piece of the dry breadcrumbs in - if it sizzles and quickly turns golden brown, it is ready to use.

Fry the fish cakes over a medium heat for about 5 mins on each side or until crisp and golden. Serve with the rest of the sauce (squeeze in a little lemon to taste), lemon wedges for squeezing over and watercress.

If you're sick of the same old Christmas sides, perk up your parsnips with some celeriac

Parsnip & celeriac bake

parsnip

1kg celeriac

tbsp double cream

nutmeg

sage leaves

fresh coarse breadcrumb

almonds

olive oil

Cook parsnips in a pan of boiling salted water for 2 mins, then tip in the celeriac and boil together for 8 mins. Drain well, then mash with butter and cream. Season, then add a grating of nutmeg, stir in the sage and spoon into a buttered ovenproof dish. Make up to this stage 1 day ahead or freeze for one month. Defrost in fridge overnight.

Heat oven to 190C/fan 170C/gas 5. Mix breadcrumbs, Parmesan, almonds and oil together. Season, scatter over the mash, then bake for 35-40 mins from cold, 25-30 mins if not, until topping is crisp and golden.

This super-satisfying, vegetarian bean burger makes a cheap and easy after-work meal for all the family

Cheesy bean burgers

can butter beans

onion

Wensleydale cheese (or vegetarian alternative), crumbled

egg beaten

fresh white breadcrumbs

punnet cherry tomatoes

bag rocket

Heat oven to 190C/170C fan/gas 5. Tip the butter beans into a bowl and mash with a fork to form a rough purée. Set aside. Heat 1 tbsp of oil in a small frying pan and add the onion and garlic. Cook over a gentle heat for 3-4 mins, until softened.

Stir the onion mixture into the butter beans, along with the cheese, then season. Shape the mixture into 4 patties, cover and chill for 10 mins.

Put the cherry tomatoes in a small roasting tin and season with salt and pepper. Roast for 10-15 mins, until tender.

Tip the flour, egg and breadcrumbs onto three separate plates. Roll each patty in the flour, dusting off any excess, carefully roll in the egg, then finally coat in the breadcrumbs.

Heat remaining oil in a non-stick frying pan and add burgers. Cook for 8-10 mins, turning occasionally until golden. Drain on kitchen paper and serve with the roasted tomatoes and rocket.

These veggie burgers are a doddle to make and the toppings make them wonderfully moist - cook from frozen to save time

Mexican bean burgers with lime yogurt & salsa

tsp mild chilli powder

coriander, stalks and leaves chopped

tub fresh salsa

milliliters low-fat natural yogurt

lime

wholemeal burger buns, sliced avocado, sliced red onion

Heat grill to high. Tip the beans into a large bowl, then roughly crush with a potato masher. Add the breadcrumbs, chilli powder, coriander stalks and ½ the leaves, egg and 2 tbsp salsa, season to taste, then mix together well with a fork.

Divide the mixture into 6, then wet your hands and shape into burgers. The burgers can now be frozen. Place on a non-stick baking tray, then grill for 4-5 mins on each side until golden and crisp. To cook from frozen, bake at 200C/fan 180C/gas 6 for 20-30 mins until hot through.

While the burgers are cooking, mix the remaining coriander leaves with the yogurt, lime juice and a good grind of black pepper. Split the buns in half and spread the bases with some of the yogurt. Top each with leaves, avocado, onion, a burger, another dollop of the lime yogurt and some salsa, then serve.

This simple lasagne bianco, made with a creamy ricotta bechamel sauce, is divine when mixed with slow-cooked lamb, or just by itself. Either way, serve with a fresh salad.



Ricotta and parmesan lasagne

packet fresh lasagne sheets

(50 grams) finely grated parmesan

Cheese sauce

unsalted butter

eschalot, very finely chopped

(75 grams) plain flour

1L (4 cups) milk, heated

fresh ricotta

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Let celery take centre stage in this delicious side dish. The wine and stock make an intense sauce, while the nutty breadcrumbs provide a satisfying crunch

Creamy celery gratin

celery heads,

walnut

milliliters white wine

stock

milliliters double cream

grated parmesan (or vegetarian alternative)

Cut any thick celery stalks in half, trim all of it into thumb-size lengths, then wash and leave wet. Melt half the butter in a large frying pan, then add the celery, onion and bay leaves. Season, cover, then cook over a medium heat for about 30 mins, stirring occasionally to stop the onions catching.

Meanwhile, prepare the breadcrumbs. Melt the remaining butter in a separate pan, then toss in the crumbs and walnuts, stirring often until lightly golden and toasted. Set aside.

Heat grill to medium. When the celery is tender, turn the heat right up, pour in the wine and stock, then reduce by two-thirds. Pour in the cream, then reduce for a final few mins until you have a syrupy sauce. Check seasoning, tip into an ovenproof dish, then scatter with the breadcrumbs and Parmesan. Grill for 2-3 mins, until the sauce bubbles. Let it sit for 5 mins before serving.

Burgers are always a barbecue staple, and these sesame-scented ones can be dressed up or down

Carrot & sesame burgers

carrots

chickpeas

tahini paste

tsp cumin

wholemeal breadcrumbs

yogurt

tbsp sesame seeds

Put a third of the grated carrot in a food processor with the chickpeas, onion, 2 tbsp tahini, cumin and egg. Whizz to a thick paste, then scrape into a large bowl. Heat 1 tbsp oil in your largest frying pan, tip in the remaining carrot and cook for 8-10 mins, stirring until the carrot is softened &ndash; it will become more golden as it is cooked. Add this cooked carrot to the whizzed paste with the breadcrumbs, lemon zest and sesame seeds. Add seasoning, then mix together well with your hands.

Divide the mixture into 6, then using wet hands shape into burgers. Cover and chill until serving. Mix the yogurt with the remaining tahini and lemon juice, then chill.

Fire up the barbecue, or heat a non-stick frying pan and brush the burgers with the remaining oil. Cook the burgers for 5 mins on each side, until golden and crisp. Meanwhile warm or toast the buns (or sit them on the barbecue alongside the burgers). When the burgers are ready, spread each bun with some of the lemony sesame yogurt, add the avocado, top with the burger, onion and rocket. Finish with a drizzle of chilli sauce.

Enhance the taste and texture of your fish with this crumb and roast carrot salad.

Crispy crumbed fish with roasted carrots and orange and olive salad

carrots,

cayenne pepper

(60 milliliters) extra virgin olive oil

unsalted butter, melted

watercress,

orange, peeled, pith removed, segmented

red onion, thinly sliced

(60 grams) pitted black olives, halved

tbs white wine vinegar

(150 grams) whole-egg mayonnaise

harissa

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Children love anything breadcrumbed and simple schnitzels won't disappoint

Pork schnitzel

sage leaves, finely chopped

pork chops

tbsp butter

Tip the sage leaves and breadcrumbs onto a plate, then mix together with a little seasoning. Pour the eggs onto another plate. Pat the pork dry, then coat each chop in the egg mixture, letting any excess drip away. Then dip in the breadcrumbs until well covered. Cook or wrap in cling film or freezer bags and freeze.

To cook, defrost completely if frozen. Place the chops on a lightly greased baking sheet and brush with a little of the butter. Cook under a medium grill for 7-10 mins until browned. Then turn over, brush with more butter and cook for a further 7 mins until crisp, browned all over and cooked through. Serve with green beans, fresh peas and some mashed potato mixed with grated cheddar.

These lamb kofta meatballs in curry sauce are the perfect warming meal for a winter night.

Top 30 breadcrumb recipes from across the web

The most viewed breadcrumb recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Chicken Kievs

Cauliflower cheese

Sausage, sage & onion stuffing

Bread sauce

Cheese soufflé in 4 easy steps

Ultimate fish cakes

Parsnip & celeriac bake

Cheesy bean burgers

Mexican bean burgers with lime yogu...

Ricotta and parmesan lasagne

Creamy celery gratin

Carrot & sesame burgers

Crispy crumbed fish with roasted ca...

Pork schnitzel

Lamb kofta meatballs in curry sauce

Tofu & spinach cannelloni

Chickpea & coriander burgers

Roast pork and pistachio stuffing

Chestnut & cranberry roll

Mixed Seafood Burger with Horseradi...

Schooldays treacle sponge

Tuna and caper pasta with crispy br...

Beef schnitzel

Creamy pesto chicken

Slow-cook beef cheek and herb dumpl...

Spicy meatballs

Easy mac and cheese

Apricot & hazelnut stuffing

Italian tuna balls

Nutty crumb pork steaks

Top 30 breadcrumb recipes from across the web

The most viewed breadcrumb recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Chicken Kievs

Cauliflower cheese

Sausage, sage &amp; onion stuffing

Bread sauce

Cheese soufflé in 4 easy steps

Ultimate fish cakes

Parsnip & celeriac bake

Cheesy bean burgers

Mexican bean burgers with lime yogu...

Ricotta and parmesan lasagne

Creamy celery gratin

Carrot & sesame burgers

Crispy crumbed fish with roasted ca...

Pork schnitzel

Lamb kofta meatballs in curry sauce

Tofu & spinach cannelloni

Chickpea & coriander burgers

Roast pork and pistachio stuffing

Chestnut & cranberry roll

Mixed Seafood Burger with Horseradi...

Schooldays treacle sponge

Tuna and caper pasta with crispy br...

Beef schnitzel

Creamy pesto chicken

Slow-cook beef cheek and herb dumpl...

Spicy meatballs

Easy mac and cheese

Apricot & hazelnut stuffing

Italian tuna balls

Nutty crumb pork steaks

The most viewed breadcrumb recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Sausage, sage & onion stuffing