A Wee Pinch of Sugar

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Ploughman’s Tarts

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Ploughman’s Tarts

Ploughman’s Tarts

The ‘ beast from the east’ has made it a bit of a make do and mend week in the kitchen. The heavy snow and the fact that I was completely trapped and unable to make it to the shops,  meant making sure that any fresh food I had was being well used.

Over the past few years my shopping habits have changed; and with the boys away from home, I prefer to shop on a little and often basis at local shops, farmers markets and direct from independent producers. Apart from lots of dried staples and some tinned foods I don’t keep the same volume of meat and vegetables to hand. When the snow arrived and we became snowed in, I realised it would be better to cook up what I had and make stretch ingredients as far as I could.

I make my own bread and have a reasonable storecupboard of staples: long life milk, tinned tomatoes, pulses, beans, rice and herbs, so I knew we definitely wouldn’t starve. A block of puff pastry that needed using up was put to good use and batch of sausage rolls and homemade soup kept us going for 2 days lunches. On day 3, with some pastry left I offered lentil sausage rolls, only to be met by the raised carnivore eyebrow of Mr G. Lentil sausage rolls were obviously not an appetising option!

With some leftover cheese and a couple of tomatoes the Ploughman’s Tart was created. I used a combination of mozzarella and some grated smoked cheese along with sliced tomatoes, dried thyme, and olive oil.

Ploughman’s

Chutney of course is an essential part of a ploughman’s and for extra flavour I added a layer of one of my favourites, Perthsire Preserves caramelised red onion chutney to the base of the pastry and then topped with the other ingredients. This is a very simple and basic recipe that will work with a variety of different ingredients and is a great way to use up the loose ends.

Recipe

Heat the oven to 200C/fan 180C/gas 6.

1 500g block of puff pastry. Approx 100g chutney. 1 ball of Mozzarella torn into small pieces. 50g grated smoked cheddar. 2-3sliced tomatoes. Dried mixed herbs. Salt and freshly ground black pepper.  Olive oil.  1 egg beaten.

Ploughman’s Tarts

Roll the pastry into one long rectangle about the thickness of one pound coin. Cut the pastry into 8 triangles, place on an oiled baking sheet then spread a little chutney over the middle of each. Top each with 2 slices of tomatoes, a few pieces of torn Mozzarella and grated cheese. Sprinkle with a pinch of mixed herbs and season with salt and pepper. Drizzle each tart with olive oil. Brush the edges of the pastry with beaten egg and bake until golden and crisp.

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Pancake Day – Crepes with Potted Salmon

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Pancake Day

Pancake day – a day to use up the fatty food, eggs, milk and sugar before lent. Religion aside, the day is a day of fun for many with pancake tossing races taking place throughout the country. This year, I decided to ring the changes and make savoury pancakes although I’ve no doubt that the sweeter version will feature at some point during the day.

Dulse and herb crepes with potted smoked salmon.

These savoury crepes are incredibly easy to make and will make an ideal lunch. The potted salmon can be made ahead using either smoked salmon or the more robust hot smoked salmon.

Dulse and Herb Crepes

 

Pancake Recipe

2 large eggs. handful of parsley (as an lternative use a mix of herbs such as chives, dill, chervill). 110g plain flour. 1tbsp Mara Seaweed Dulse flakes. 275ml milk. 2 tbsp melted butter. Freshly ground black pepper.

Method. I used a food processor although the ingredients can easily be mixed together with a food mixer. Add the eggs and parsley to the food processor and whizz to mix and chop the parsley. Gradually add the remaining ingredients and process to ensure all the ingredients are mixed. Heat a small amount of butter in a crepe pan, then pour in about 3-4 tbsp of the batter, swirling the mixture around to ensure the base of the pan is covered.

Pancake Day

Cook for about 30 secs and then flip over and cook for a further 30 secs.

Pancake Day

Repeat until all the batter has been used. Stack using baking parchment between each crepe to prevent sticking together and cover with a tea towel to keep warm.

Potted salmon recipe

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1 tbsp melted butter
250g hot smoked salmon
100g smoked salmon
2 tbsp creme fraiche
Juice of 1 lemon
2 tbsp dill
Salt & freshly ground black pepper
For Serving.
Spinach leaves
Chopped spring onion
Method. Melt the butter in a small pan and set aside to cool. Add the hot smoked salmon, smoked salmon, creme fraiche, lemon juice, dill, 1 tbsp of the melted butter & seasoning to a food processor. Process on pulse mode until mixed but not completely smooth. Spoon into a serving dish and refrigerate until ready to use.
To serve. Fold each crepe in half and top one quarter with spinach leaves. Add a generous spoonful of the potted salmon and some chopped spring onion and fold to a quarter. Serve sprinkled with extra seaweed flakes and spring onions.
Thank you to Loch Fyne for supplying the Bradan Orach smoked salmon used in this recipe. Further information on Scottish Salmon can be found on the Scottish Salmon Producers Website.

 

 

 

 

 

 

 

Smoked Salmon Crostinis – Festive Food

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Smoked Salmon Crostinis –  Perfect for festive pre dinner drinks

Smoked salmon crostinis are perfect along with festive pre dinner drinks and make great starters.   There’s a great choice available including hot smoked and a range of flavours including gin and whisky cured, all of which will add a special touch to Christmas canapes. Impress your guests with this selection of smoked salmon topped crostinis.

Salmon Canapes

Smoked Salmon Crostinis – Ideal for pre dinner drinks or starters

 Smoked Salmon  crostinis

Crostini are so easy to make and can be prepared in advance. They’ll also keep well in an airtight container for a few days, and will work well with a wide range of toppings. The crostini are made with small baguettes but I also find it handy to keep a few packs of ready to bake baguettes in the store cupboard over the festive period.

Crostini recipe. Pre Heat oven to 200C/180fan/Gas 6.   3 baguettes -(30cm baguettes make approximately 24 crostini). Rapeseed oil.

Slice the baguettes into thin slices about 4-5 cm. Brush both sides with rapeseed oil. Place on a baking sheet and bake for 10 mins or until golden and crispy. Cool on a wire rack and store in an airtight container until ready to use.

Toppings

A few simple toppings is all you need to make these tasty crostini and they are perfect for salmon canapes.  Make ahead to assemble when needed. Two 250g packs of smoked salmon will be sufficient to make the potted salmon and for placing on top of the crostini. Any leftovers can be used to make other canapes.  Smoked salmon trimmings which are usually more economical can also be used for the potted salmon.

Smoked salmon crostinis with beetroot and dill pate

250g beetroot cooked and peeled. Small bunch of dill. 3-4 tbsp creme fraiche. Small bunch of dill. Salt and freshly ground black pepper.

Place the beetroot, dill (reserve some sprigs for garnishing) and 3 tbsp of the creme fraiche in a food processor and blend until well combined but still with a thick consistency. Check the consistency and if needed add the remaining tbsp of creme fraiche. Add salt and freshly ground black pepper. Add a dollop of the beetroot pate to each crostini, top with a curl of smoked salmon and garnish with dill.

Potted smoked salmon crostinis with lemon and parsley

25g melted butter. 250g smoked salmon. 1 tbsp creme fraiche. Zest and juice of half a lemon – keep the zest for garnishing. Small handful of chopped parsley. Dried seaweed flakes. Salt and freshly ground black pepper.

Place all the ingredients in a food processor and process on pulse mode until blended but still retaining some of the salmon texture.  Spread the crostini with the salmon mixture and top with a curl of smoked salmon. Garnish with the lemon zest and a sprinkle of seaweed flakes if using.

Smoked salmon crostinis with sun-dried tomato pesto

2 tbsp pine nuts. 100g sun-dried tomatoes in oil, drained. 1 large garlic clove. Small bunch of basil – keep some of the smaller leaves for garnishing. 2 tbsp pecorino cheese, grated.  3 – 4 tbsp olive oil. Salt and freshly ground black pepper.

Heat a small  frying pan over a medium heat, add the pine nuts and toast until golden. Place the pine nuts, sun-dried tomatoes, garlic, basil, pecorino and 3 tbsp of olive oil to a food processor and whizz until combined but still with a good texture. If too thick add the remaining olive oil. Season with salt and freshly ground black pepper. Spread a small amount of pesto on each crostini, top with a curl smoked salmon and garnish with the remaining basil leaves.

 

Scottish Salmon Producers Organisation provided the salmon and a range of ingredients for these recipes. Further information on Scottish Salmon can be found on the the website 

 

 

 

 

 

It’s a week for a warming spicy soup.

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Last week saw the start of a new soup section on a Wee Pinch of Sugar, aimed at bringing lots of healthy ideas for a range of seasonal soups. With the stormy winter weather battering us this week, we all need a bit of extra heat and comfort,  so a pot of  hearty and warming soup with a few added spices, is just what the doctor ordered.

I’ve chosen my spicy lentil soup this week and with ingredients like fresh ginger, cumin and coriander it’s guaranteed to warm you up. If you fancy some extra heat, do what my boys do and add chopped fresh chilli or a sprinkling of chilli flakes to serve.

Spicy and warming lentil soup ticks all the boxes for a bowl of magic medicine.

Spicy and warming lentil soup ticks all the boxes for a bowl of magic medicine.

There are a lot of health benefits in this soup,  lentils are a good source of protein and with the addition of the spices and the vegetables, I’d say it’s definitely a bowl of magic medicine. Firstly, ginger, good for the circulation and digestion, along with garlic for it’s anti bacterial and anti fungal qualities. Cumin and coriander, described by my friend Yasmin at Scotia Spice as being the ying and yang of spices. Used together they are calming, bring balance and are also good for the digestion. The vegetables of course add the body to the soup and bring their own health benefits. Carrots are a good source of vitamin A and celery, vitamin C and a gentle diuretic. Why not cook up a pot of this to warm the family up this week.

Spicy lentil soup
Print Recipe
This spicy and warming lentil soup is packed full of goodness and is guaranteed to keep you warm during the cold weather. Serve with either crusty bread, chapatis or similar Asian or middle eastern breads. Garam Masala sprinkled over the soup will also add some extra spicy flavour.
Servings Prep Time
4 people 10 minutes
Cook Time
30 minutes
Servings Prep Time
4 people 10 minutes
Cook Time
30 minutes
Spicy lentil soup
Print Recipe
This spicy and warming lentil soup is packed full of goodness and is guaranteed to keep you warm during the cold weather. Serve with either crusty bread, chapatis or similar Asian or middle eastern breads. Garam Masala sprinkled over the soup will also add some extra spicy flavour.
Servings Prep Time
4 people 10 minutes
Cook Time
30 minutes
Servings Prep Time
4 people 10 minutes
Cook Time
30 minutes
Ingredients
Servings: people
Instructions
  1. Heat the oil over a medium heat in a large pan.
  2. Add the onion and cook gently for 5 minutes. Add the garlic and ginger and cook for a further 1 minute.
  3. Add the spices, stir to mix well and cook for 1 minute.
  4. Add the lentils, carrots, celery and stock and cook for approximately 25 - 30 minutes until the lentils are cooked and the vegetables are tender.
  5. At this stage the soup can be blended, part blended or served as it is.
  6. Serve sprinkled with chopped fresh coriander and garam masala if using.
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I’ll be checking out this weeks veg bag to see what seasonal vegetables will be making the next hearty winter soup.

 

 

 

 

Let food be thy medicine with a healthy bowl of soup

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Soup, nostalgia in a bowl, or magic medicine?

Soup, nostalgia in a bowl, or magic medicine?

A recent article in the Guardian got me wondering about about how we view the food and ingredients that we use for cooking our everyday meals. The piece was headed up, ‘Comfort soups, nostalgia in a bowl or magic medicine’.

Of course, lots of foods we eat can be nostalgic, reminding us of many of the dishes that we enjoyed as children. That’s likely down to our sense of smell as it’s intrinsically linked with our emotions and in an instant can transport us right back to our childhood. Maybe that’s why I’m such a soup lover as both my mother and grandmother were great soup makers and there was rarely a day we didn’t eat soup for lunch. I’ve taken over that mantle and similarly, there’s rarely as day passes that I don’t make soup. Which brings me back to the question, ‘comfort soup, nostalgia in a bowl or magic medicine’? As someone who advocates cooking with  fresh, seasonal and healthy ingredients, I’m going to opt for the ‘magic medicine’. I’ve always favoured the wise advice from Hippocrates, the father of medicine, ‘let food  be thy medicine and medicine be thy food’. This approach supports my theory of looking after your health, rather than your illness.

Hearty and wholesome lentil soup.

Hearty and wholesome lentil soup.

So, what is so special about that bowl of magic medicine? Soup made with fresh ingredients, vegetables, herbs, fish, meat, poultry is a powerhouse of nutrition and provides many health benefits. Countries all over the world have their own versions and all are packed with health giving ingredients and goodness. Think of our own Scottish, Scotch Broth, made with meat stock and vegetables; carrots, turnips, onions, leeks, barley and parsley. Beef or lamb, rich in iron, vitamins, mineral and protein, with the vegetables and herbs adding in their own medicine. Carrots, a good source of vitamin A, parsley a natural diuretic  as well as being rich in vitamin C, iron and other minerals and barley a good source of fibre and energy. What is there not to like about soup?

My own soup making is mainly dictated by seasonal vegetables, and that usually means what’s been delivered in the weekly vegetable bag and also what’s leftover in the fridge, if I’ve been cooking a particular dish. There’s really nothing complicated about making soup and you don’t need a lot of ingredients. If all you have is a few vegetables and a stock cube, you have the making of a pot of soup.

On the subject of stock, again, go with what you’ve got for the type of soup you’re making. I use a variety of different stocks, beef made with bones that I usually get free from my butcher, the carcass from a chicken, chicken wings, thighs or drumsticks, ham hough and if I’ve none of these, stock cubes.

A chicken carcass or chicken pieces make great stock for many soups and in particular the famous 'Jewish penicilin', chicken soup. When I have a cold or feel under par, I always make chicken soup

A chicken carcass or chicken pieces make great stock for many soups and in particular the famous ‘Jewish penicilin’, chicken soup. When I have a cold or feel under par, I always make chicken soup

Of course you can plan and make more elaborate soup, but keeping it simple, might give you the encouragement to make it more often. By way of encouragement, I’m going to be posting a healthy seasonal soup recipe each week and to start it’s a spinach and potato soup, made with the leftover spinach and a few potatoes.

Vibrant, green, spinach,rocket and potato soup.

Vibrant, green, spinach,rocket and potato soup.

Although not in season, it was leftover from a bag of salad, along with a few handfuls of wild rocket, but nonetheless a welcome addition with it’s peppery, pungent taste.

Don’t be put off by the vibrant green colour of this soup. It’s delicious and serving with a sprinkling of cheese adds a nice twist.

Spinach, rocket and potato soup
Print Recipe
Although not a seasonal soup, this spinach, rocket and potato soup was a good way of using up the remains of a couple of bags of salad from New Year celebrations.
Servings Prep Time
4 people 5 minutes
Cook Time
20 minutes
Servings Prep Time
4 people 5 minutes
Cook Time
20 minutes
Spinach, rocket and potato soup
Print Recipe
Although not a seasonal soup, this spinach, rocket and potato soup was a good way of using up the remains of a couple of bags of salad from New Year celebrations.
Servings Prep Time
4 people 5 minutes
Cook Time
20 minutes
Servings Prep Time
4 people 5 minutes
Cook Time
20 minutes
Ingredients
Servings: people
Instructions
  1. Heat the oil in a large saucepan, add the onion and cook for 2 minutes. Add the garlic and the potatoes and continue cooking over a low heat for a further 10 minutes.
  2. Add the stock, grated nutmeg and cook for 10 minutes or until the potatoes are soft.
  3. Turn the heat off, add the spinach and rocket and allow them to wilt. this will only take a couple of minutes.
  4. Stir in the milk and blend to a smooth puree. Check for seasoning, return to the pan and gently reheat.
  5. Serve sprinkled with grated cheddar.
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Show the love for pumpkins

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Pumpkins are for eating, not just for Halloween

Pumpkins are for eating, not just for Halloween

Call me a killjoy, if it was Christmas you could call me Ba Humbug, but I really dislike the waste of  food at Halloween. I saw it when my own kids were young, bags of sweets and fruit from trick or treating, and of course the huge numbers of pumpkins that are wasted. Okay, that’s the lecture over so let’s look at loving and eating pumpkins this year.

I was delighted to find a great big pumpkin in my veg bag delivery this week and even more delighted to find that it also included a recipe for spicy pumpkin soup. My bag comes from Bellfield Organics and they’re always happy for me to include the recipe in blog posts. I’m on a mission this month to think outside the pumpkin. It’s not just for Halloween, it’s for eating. Make soup, use it it casseroles, roast it, make it cakes, whatever you do, cook pumpkin and eat it.

This gorgeous pumpkin was in my organic veg bag this week

This gorgeous pumpkin was in my organic veg bag this week

This was quite a big pumpkin and I still have more than half leftover. The pumpkin seeds can also be used so don’t thrown them away. I’ll be roasting them in oil and using in salads and snacks.

Don't throw the seeds away, roast and use in salads or as snacks.

Don’t throw the seeds away, roast and use in salads or as snacks.

This is the first of several recipes I’ll be posting this month and I hope it encourages you to be adventurous with pumpkins while they are in season.

Warming and spicy pumpkin soup

Warming and spicy pumpkin soup

Show the love for pumpkin.
Print Recipe
A delicious warming and seasonal soup. Add more spice or fresh chilli if you prefer a spicier soup.
Servings Prep Time
-6 people 15 minutes
Cook Time
20 minutes
Servings Prep Time
-6 people 15 minutes
Cook Time
20 minutes
Show the love for pumpkin.
Print Recipe
A delicious warming and seasonal soup. Add more spice or fresh chilli if you prefer a spicier soup.
Servings Prep Time
-6 people 15 minutes
Cook Time
20 minutes
Servings Prep Time
-6 people 15 minutes
Cook Time
20 minutes
Ingredients
Servings: people
Instructions
  1. Heat the oil in a large pan, add the onion and garlic, cook gently for about 3 minutes or until the onion has softened.
  2. Add the pumpkin and the potato and continue cooking for 5 minutes.
  3. Add the chilli flakes and coriander and cook for a 1 minute.
  4. Add the stock, bring to the boil, reduce the heat and simmer for 10 - 15 minutes until the vegetables are tender. Blend until smooth and stir in cream. Adjust seasoning as required.
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Hummus

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One of my favourite  snacks is the ever popular hummus. Look in the chill section of any supermarket and you’ll find a wide selection of  different flavours, but it is so easy to make your own and will keep in the refrigerator for about a week.

It’s ideal in lunch boxes, especially the school packed lunch.  A small tub of hummus with some veg is an ideal way to get the kids eating some extra healthy vegetables.

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Hummus also makes a nice vegetarian starter with vegetables and pitta bread or on one big platter with the accompaniments for everyone to share. Add some extra small dishes such as olives, sundries tomatoes and its a perfect starter to a meal rather than a snack. I  like a dollop of hummus alongside some chicken or lamb and it also works well in pittas for a homemade kebab.

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This is my basic recipe but you can adapt to suit your own taste by increasing or reducing the amount of lemon juice and yoghurt. adding other ingredients such as herbs and spices spices, olives or sundried tomatoes, make for a nice change of flavours. The 400g can of chickpeas makes a reasonable amount and once you’ve made the basic recipe, it’s easy to divide and add other ingredients.

1 400g can of chickpeas

3 desert spoons of Tahini

2 large garlic cloves

2 – 3 desert spoons of natural yoghurt

3 – 4 tbsp of rapeseed or for an extra kick use the Chilli infused oil.  Olive oil is the traditional oil used in hummus, use if preferred.

Juice of 1 lemon

Seasoning.

Place all the chickpeas, tahini, garlic, yoghurt, oil and half of the lemon juice and seasoning in a food processor and blend until smooth.

Taste and adjust the seasoning and if needed add the remaining lemon juice.

 

When the cupboards are almost bare….tomato soup

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It’s Wednesday,  that means it’s veg bag delivery day and it also means the cupboards are almost bare. No carrots, leeks or celery for soup, but what I do seem to have a lot of, is tomatoes, leftover from the boys visit at the weekend, when they were in charge of the kitchen.

Tomatoes, along with a few other ingredients, make such a great soup and a very quick delicious  lunch. It’s also a nice change from some of the more robust winter soups I’ve been cooking recently. Roasting the tomatoes along with herbs makes them beautifully sweet and a lovely rich healthy soup.

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Minestrone Soup

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This morning’s  blustery walk along the river front  with the dogs,  left me cold, hungry, and in much need of a bowl of hot soup. It’s on day like this, I’m thankful for one of the single portions I keep in the freezer and this minestrone soup is just the ticket.

My minestrone soups are never the same as you’ll see from the recipe on last weeks organic veg bag post. This soup was made with the vegetables I had left in the basket, and  if you have any leftover cooked vegetables add them in at the end. It’s the kind of soup that you can squeeze so many different types of vegetables into. What’s in season or what you have leftover will never go wrong in minestrone soup. It’s a real powerhouse of nutrition. Don’t overcook the vegetables, that way the nutritional benefits are retained, remember  ‘you are what you eat’.

Other vegetables such as parsnips, celeriac, potatoes, sweet potatoes will work just as well. Sometimes I add frozen beans or peas and in summer, there’s courgettes and peppers as usually there’s a plentiful cheap supply.

With the addition of the pasta in minestrone along with some crusty bread on the side, you have a really nourishing, meal, bursting full of flavour.

Minestrone soup. A powerhouse of nutrition

Minestrone soup. A powerhouse of nutrition

Minestrone Soup
Author: rachelgillon
Ingredients
  • 1 tablespoon oil. (I use rapeseed)
  • 1 onion chopped
  • 1 leek chopped
  • 4 rashers of bacon ( use vegetable stock cubes if you prefer a meat free stock)
  • 2 cloves of garlic – crushed
  • 2 carrots chopped
  • 1 celery stick – chopped
  • Small piece of turnip chopped
  • 400g tin of tomatoes
  • 1litre of water or stock
  • 1 teaspoon of dried mixed or Italian herbs.
  • 100g frozen peas or broad beans
  • 150g pasta
Instructions
  1. Heat the oil over a medium heat. Add the onion and leek and gently cook for 5 minutes. Add the garlic & bacon (if using) and continue cooking for 2 minutes.
  2. Add the turnip, carrots, celery, turnip, and continue cooking for 1 minute.
  3. Add the tin of tomatoes, the herbs, along with the water or stock and simmer gently for 15 minutes.
  4. Stir in the pasta and continue simmering for approximately 8 -10 minutes. When the pasta is almost cooked, stir in the peas or beans and cook for 3 – 4 minutes.
Notes
To Serve.[br]Delicious served with a sprinkling of grated Parmesan or Cheddar and black pepper.

 

My Christmas Dinner Countdown

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The thought of a well planned and trouble free Christmas dinner does sound like heaven and I’m sure it’s something we’d all love to say about the entire Festive period. However, the reality  for some is likely to be a very tiring day, desperate to relax after a few weeks of non stop shopping, working, nativity plays and Christmas nights out.

Regardless of all the activities we find ourselves involved in, it is possible to make Christmas dinner a reasonably relaxed affair by simply preparing a few dishes for the freezer in advance.

With my food prep countdown well underway, one of the first dishes I made was a vegetable dish, parsnip and swede mash, great for freezing and can be easily reheated on Christmas Day with the addition of herb flavoured breadcrumbs.

Parsnip and Swede Mash, ready for the freezer and a breadcrumb topping on Christmas day tbreadcrumb topping

Parsnip and Swede Mash, ready for the freezer and a breadcrumb topping on Christmas day tbreadcrumb topping

The quantities given will serve approximately 10 people and I divided the dish into two giving me another vegetable perhaps for the New Year dinner. All that needs to be done is to defrost overnight in the fridge and top with the breadcrumbs and reheat in time for dinner.

Parsnip and Swede Mash

700g/1lb 8oz each of  Parsnips and swede cut into bit sized pieces

A few sprigs of fresh thyme , leave removed.

150 ml carton soured cream, the half fat will reduce the calories!

Seasoning.

Topping

6oz fresh breadcrumbs

Few sprigs of thyme, leaves removed

Cook the parsnips and carrots for about 15-20 minutes until tender.

Drain, add the cream and thyme leaves and mash either with a masher or process in a food processor

Season with salt and pepper and transfer to an oven/freezer proof dish.

Freeze  and it’s ready for the breadcrumb topping prior to cooking.

Breadcrumb topping.

Top the parsnips and carrots with the breadcrumbs mixed with the thyme leaves, drizzle with olive or rapeseed oil and bake at 190oC/fan170oC Gas 5 for 25 -30 minutes until piping hot.

Cooks notes

The dish also works well with other vegetable combinations such as carrot and sweet potato or celeriac and sweet potato.  A combination of parsnip and apple is delicious as an accompaniment to roast pork.

If you’re planning to organise most of your meal on Christmas eve, make and chill in the fridge overnight and add the breadcrumb topping before reheating.