One of my go-to texture garnishes. It’s really just a simple crouton, but the addition of fresh herbs and lemon zest and juice definitely takes it up a notch. Toss through salads, top chowders or munch up fine to use as lemony crumb on fish dishes.

½ baguette, crust removed 1 tablespoon finely chopped thyme 2 tablespoons finely chopped parsley finely grated zest of 1 lemon

¼ cup (60ml) lemon juice 2 tablespoons melted butter 1 tablespoon olive oil

Preheat the oven to 180°C.

Cut the crustless baguette into 1cm squares and place in a suitably-sized bowl. Toss in the thyme and parsley. Add the lemon zest and pour over the juice. Pour over the melted butter and olive oil. With clean hands, gently mix all the ingredients so they are absorbed evenly throughout the uncooked croutons. Spread out on a small oven tray and bake for 8–12 minutes, until crisp and golden. Cool, then store in an airtight container until required. They freeze well, too.





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