Leftover sourdough bread can be turned into some simple-but-tasty creations

PAPRIKA BREAD CRUST CHIPS Ingredients

Serves 2

• 2 slices of leftover sourdough

• Splash olive oil

• Sprinkling of salt

• Sprinkling of ground black pepper

• Sprinkling of sweet smoked paprika

Directions

Preheat your oven to 180C/350F/Gas 4

Remove the crusts from thick slices of sourdough bread and place them in a bowl.

Drizzle over some olive oil and toss to evenly coat the bread crusts.

Sprinkle with salt, freshly ground black pepper and sweet smoked paprika and continue to toss.

Spread evenly on to a baking tray lined with kitchen foil and bake for 5 to 8 minutes until golden brown and crunchy.

WAFFLE CINNAMON TOAST

Ingredients

Serves 2

• 2 slices of leftover sourdough

• 1 large egg

• 2 tbsp caster sugar

• 1 tsp ground cinnamon

Directions

Remove the crusts from thick slices of sourdough bread.

Whisk together the egg, sugar and cinnamon in a medium sized bowl

Dunk the bread slices into the egg mixture one at a time and leave to soak for 5 minutes.

Remove the bread from the egg mixture and cook in a waffle maker (if you don’t have one, fry it in a pan for 5 minutes each side to make French toast!)

Drizzle over lots of maple syrup and add your favourite toppings.

• Recipe by Beverley Hicks (@thelittle chelseakitchen)

BREAD CHURROS Ingredients

Serves 2

• 2 slices of leftover sourdough

• 3 tbsp butter

• 2 tbsp caster sugar

• 1 tsp ground cinnamon

• Nutella to serve

Directions

Remove the crusts and slice the remaining bread into sticks (use the crusts for the paprika chips!)

Melt the butter in a pan and coat all sides of the breadsticks in butter. Fry on all sides until crispy and golden. Transfer the crispy breadsticks to a bowl of sugar and cinnamon and toss to coat. Serve with a small pot of Nutella.

• Recipe created by Beverley Hicks for Jason’s sourdough Ciabattin sliced bread, available from M&S, £1.80.