b'BREADCRUMBSBlitz dry bread in a blender or grate using a hand grater, add your favourite herbs and spices e.g. garlic powder, paprika, oregano or a pinch of cayenne and store in an airtight reusable container or freezer bag in the freezer. Use breadcrumbs straight from frozen, to coat chicken or fish or as a tasty topping for gratins and bakes.SIMPLE SAGE & ONION STUFFINGPrep 15 mins, cook time 40 minsIngredients 50g butter 1tbsp oil 1 large chopped onion 100g breadcrumbs 1tbsp chopped fresh sage or 1tsp dried sageMethodHeat the butter and oil and cook the onion until softened. Stir in the breadcrumbs, sage and seasoning.Put in a baking dish and cook in a preheated oven at 180C for 40 mins.Take the sage and onion stuffing out of the oven and serve with roast turkey, chicken or nut roast and lashings of gravy.32'