Divide a fresh head of broccoli into biggies florets, and cut each stem into a short, tapering wedge. Thinly slice the center stalk. Cook all the parts by either steaming or boiling briefly. You can also keep broccoli florets firm and crisp by putting them into a stir-fry.

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Dried white breadcrumbs are used for coating foods such as rissoles, veal or fish before frying. Use day-old bread from a country style loaf, remove the crusts and place slices in one layer on a baking tray. Bake at 120 degress C for 15-20 minutes until the bread is dry, but do not allow it to color.

Alternatively, you can leave the slices in a warm place for one to two days covered with paper towel, until they are dry. Crush the dried crumbs with a rolling pin, or in a food processor.

Browned, dried breadcrumbs are used for covering ham and for gratins. It is best to use crusts from country-style bread and dry them at 12O degress C for about 30 minutes until they just begin to take on color, then crush with a rolling pin or in a food processor.

Fresh white breadcrumbs are preferred for thickening sauces, for stuffings and bread sauce - and for adding to desserts such as treacle tart. Use day-old, rather than just-baked bread, and cut the crusts off. Either rub the pieces through a sieve with your palm, or make crumbs in a food processor. Fresh breadcrumbs can be stored in the freezer. Howver, thaw before use.

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