Bread is one of the most wasted foods in the home kitchen, yet it’s also one of the most versatile. That loaf of sourdough sitting a little too long on the counter doesn’t need to be binned, it simply needs a second life. In this week’s recipes, I’m using up that leftover loaf to create two simple recipes that will fill a midweek gap. Whether torn into rustic croutons for a salad or blitzed into a golden, herb-flecked crust, leftover bread is your ticket to flavour and texture, with no waste in sight.
The first recipe is the panzanella (from the words for bread, pane, and soup bowl, zanella) salad, an Italian staple that originated as a way to stretch stale bread in the heat of Tuscan summers. It is traditionally tossed with tomatoes and basil, but this version adds depth with slow-roasted tomatoes and a bright pop from pickled red onions. The tomatoes are gently roasted at a low temperature for an hour, intensifying their sweetness. Meanwhile, a quick pickle of red onion adds acidity and crunch. The sourdough is cubed, tossed in olive oil, and roasted until golden, forming the backbone of this vibrant salad. With cucumbers, olives, anchovies and a handful of torn basil, it’s a dish that celebrates humble ingredients with Mediterranean flair.
If you prefer your bread transformation with a side of fish, the sourdough-crusted salmon is quick, packed with seasoning and a great way of livening up your lunch. The bread is blitzed with parsley, lemon zest and Parmesan to form a crispy herb crust that turns simple salmon fillets into something special. Baked to perfection, the fish is served on top of a creamy potato and chopped egg salad, made with soft baby potatoes, herbs and a touch of mayonnaise for richness. The dish is surprisingly filling and packed with protein, the crust bringing it all together.
Both recipes are rooted in the professional kitchen, turning leftovers into stars without compromising on flavour. In fact, they showcase what happens when we embrace the creativity that comes from cooking with what we already have. Leftover bread doesn’t need to be a burden – it’s a blank canvas for bold, satisfying meals.
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So next time you eye that ageing loaf, think twice. With a little olive oil, a few fresh ingredients and a warm oven, you can make magic.
