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Use bread to soak up sauce juices

Bread can be a useful ingredient for absorbing the flavour of sauces

Sauces that take advantage of culinary spices to compliment a dish with a unique flavour can be more evenly distributed with the considered use of other ingredients. 

This may be worth considering in order to put a twist on meals where there is some sauce left over, as diners focus on the ingredients the sauce is designed to complement.

Caterers who are concerned their hard work instilling sauces with exciting flavours from culinary spices is going to waste may find this particularly useful.

Yotam Ottolenghi, chef and patron of Ottolenghi and Nopi in London, recommended the use of breadcrumbs for this purpose.

In a recipe for aubergine and tomato bake he shared in the Guardian, he specified good quality bread - ideally white - is best suited to the task.

Preparation involved baking patties made from beef, lamb, breadcrumbs, egg, onion, cinnamon, allspice and aubergines and layering over a base of aubergines, before cooking for around half an hour.

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