How to turn wilted herbs and old bread into Catalan seasoning – recipe | don't waste

Picada is a traditional Catalan seasoning made by pounding stale bread, garlic, parsley and walnuts in a mortar. The crumble-like mixture is then added to stews or sauces towards the end of the cooking process, to thicken and add flavor. It's a great way to use up stale bread and wilted herbs, which cook into the sauce and give it a huge boost.

Venison (or Lamb) Shoulder and Mushroom Stew with Chocolate Orange Picada

This rich, satisfying dish has a deep, vibrant flavor from all the different earthy, potent ingredients. Serve with creamy polenta or mashed potatoes. You can also make picada with fresh bread by toasting and drying it first, but it really is an invaluable way to recycle old bread junk. Picada is traditionally made in a mortar, but it will also be finely cut by hand or pulse-mixed; just aim for a slightly thick texture.

For 4 people

50 g butter400 g venison shoulder (or lamb) boneless (or beef cheek or stewing steak), cut into bite-size pieces400g flat mushrooms, cut into thick slices about the same size as the meat1 medium onion, peeled and coarsely chopped1 carrot, sliced3 garlic cloves, peeled and coarsely chopped300ml red wine2 sprigs of rosemary< /p>

For the picada1 slice of stale bread1 garlic clove, peeled and coarsely chopped5 walnuts, shelled3 sprigs of parsley coarsely chopped dish, stems and all 10 g finely chopped 70% cocoa chocolate 1 tsp orange zest medium, then brown the meat until golden brown. Add the mushrooms, onion, carrot and minced garlic, cook, stirring occasionally, for 15 minutes, until tender, then add the wine, bring to a boil and deglaze the stove. Add 150ml water and the rosemary, bring back to the boil, then lower the heat and simmer gently for 30 minutes.

Meanwhile heat the oven to 170C (150C fan)/325F/gas 3. Cover pan and transfer to hot oven for two hours, until meat is very tender.

While the stew cooked, prepare the picada. Soak the stale bread in water for a few seconds, then squeeze out as much of the liquid as you can and tear it into small pieces. Crush the minced garlic in a mortar (add a little salt to help break it down), then grind the walnuts and parsley. Stir in the bread, chocolate, zest and a little pepper and set aside.

When the time for the stew is up, return to the stove, evenly sprinkle the picada over the on top, then return to the oven uncovered and cook for another 15 minutes until thickened. Serve with mash or soft polenta.