How to turn wilted herbs and old bread into a Catalan seasoning – recipe

Seasoning, Catalan-style: Tom Hunt’s venison and mushroom stew is finished with a chocolate and orange picada. Photograph: Laura Edwards/Quadrille

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

Venison (or lamb) shoulder and mushroom stew with chocolate and orange picada