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Annabel Langbein: The Free Range Cook: Through The Seasons


Provencal Crust

Annabel Langbein on TV ONE and TVNZ Ondemand

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


Break bread into rough chunks, removing crusts if they are
very hard, and pulse in a food processor until coarse crumbs form. Measure out 2 heaped cups and freeze any remaining crumbs for future use.

Place garlic, parsley, rosemary, anchovies, butter and lemon zest in a food processor and whizz to chop finely. Add breadcrumbs and parmesan and pulse to just combine. Provençal Crust will keep in a container in the fridge for up to a week or can be frozen.