Use it up: stale bread

Stale (not mouldy) bread can be made into breadcrumbs, then frozen until needed. It can also be torn or cut into chunks and fried or baked until crisp to make croutons for salads or soups. Make the crunchy Italian topping ‘pangrattato’ by blitzing stale bread with garlic, lemon zest and chilli until the mixture forms a rough crumb, then fry in olive oil until golden. Sprinkle over pasta dishes, risottos or soups to add a spicy crunch.