I love proper bread, bread that has been allowed to develop properly and not been rushed through a commercial process. I think sourdough is my favourite. How I really love bread is not in a slice or in a sandwich. I love it as an ingredient with other things, to thicken soups, in Italian panzanella or pappa al pomodoro, and especially as a crouton or fried. I really love bread fried in pork fat. Big slices, little chunks. I’ve burned my tongue on them far too many times. (I will never ever learn). Naughty I know, but really delicious. Croutons are incredibly versatile, they are just the perfect vehicle for many things. Whatever you want really! So, in this weeks Evening Standard recipe, I have pimped my croutons with some delicious homemade spicy harissa. I love serving this with a red lentil soup. The simplicity and rustic nature of the soup is a great counter to the spicy, crisp harissa croutons. The recipe for the soup & croutons is on the Evening Standard. I have …
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