8
Place a sieve over a bowl and tip the contents of the pan into the sieve. Return the strained fat to the pan (reserving the onions), place over a medium heat and add the breadcrumbs, frying until golden-brown. Strain the breadcrumbs through a sieve, discarding the fat, and mix the breadcrumbs with the reserved onions. Spread the mixture out over a dehydrator mat, or on a baking tray lined with greaseproof paper, and leave to dry out in a low oven or dehydrator at 40—50°C for several hours, or until completely crisp. Allow to cool then stir through the parsley