Whether you're trying to cut down your food waste or you always find yourself with bits leftover at the end of the week, we've got all the info you need to make sure that nothing goes to waste.
We've put together lists of brilliant freezer hacks, advice for how to make the food you have last longer and tips for transforming leftovers into new meals. But this time, we're looking at bread. Read on for our top tips and recipe suggestions for making sure you never throw away a good loaf again...
Get ahead with bread
Our savvy shopping and storage hints can help keep bread fresher for longer:
- Choose bread carefully – baguettes are tastiest eaten on the same day, but sourdough loaves may last you a week or more.
- Cover bread of store in an airtight container to help keep it fresher for longer.
- Loaf still fresh but more bread than you'll eat before the use-by date? Freeze the excess in slices, then take out as many as you need at a time. Bread will keep in for up to 6 months in the freezer.
STEP AWAY FROM THE BIN
What else can you do to rescue slightly dry (but not mouldly*) loaves and rolls? Try our tasty tips....
1. SPRINKLE a dry loaf with water then heat briefly in a warm over – this should help to bring it back to life.
3. CREATE CROUTONS for soups and salads. Cut into cubes, drizzle with oil and bake until golden. Bread that has an open, bubbly texture, such as sourdough or ciabatta, is ideal, as it gives a lovely crispy result.
4. SAUCE UP SUNDAY LUNCH with creamy, oniony bread sauce – just the job for excess plain white bread. Perfect with roast chicken.
5. WHIZZ INTO CRUMBS and use to top bakes, coat fish or chicken, or add to a meatball or stuffing mixture. This is a great way to use up a flavoured or herb bread, such as focaccia, as it added an extra zing to the dish.
6. USE THE CRUSTS, TOO by toasting the end crusts of a loaf and dipping into soup for a hearty lunch. Seeded or granary breads are best for extra malty flavour.
7. WHIP UP A DESSERT using sliced white bread, brioche or even sweet crossaints to create a comforting, custardy bread and butter pudding.
Transform it into croutons
Create the perfect winter panzanella – for an earthy, nutty twist on the classic Tuscan-style salad of croutons, onions and tomatoes, add roasted butternut squash, beetroot, hazelnuts and goat's cheese.
Add texture to treacle And pecan tart
Leftover sourdough blitzed into crumbs soaks up the syrup, giving the filling a lovely, fluffy texture that complements the crunchy pecans in this delicious tart.
Make a cool dessert
Chill out by churning up a rich ice cream. Toasty caramelised breadcrumbs add flavour and texture, while tart raspberry ripples cut through the creamy sweetness.
*Check bread that has been open for 3 or more days, and discard if it shows any signs of mould. Do not eat bread that has gone past its use-by date.