SHOPPING LIST: Cooking Skills: Bread 1, Chapter 7 (Using Up Bread)

Stale bread (use up a loaf from an earlier chapter, or buy a crusty loaf and leave it for 3 days), olive oil, sultanas, milk, double cream, eggs with the British Lion mark, caster sugar, vanilla, nutmeg, ripe tomatoes, cucumber, red onion, basil and red wine vinegar. A food processor (optional), a 1.5 litre ovenproof dish and freezer bags.

Croutons
[ ] 4 slices stale bread (about 200 g), cut into 2 cm cubes
[ ] 3 tbsp olive oil
[ ] 1 pinch salt
[ ] 1 tsp dried herbs or garlic powder (optional)

Breadcrumbs, fresh and dried
[ ] 1 loaf loaf of stale bread (about 400 g), crusts on

Bread and butter pudding
[ ] 6 slices stale white bread, buttered, cut in triangles
[ ] 50 g butter, softened
[ ] 50 g sultanas
[ ] 300 ml milk
[ ] 150 ml double cream
[ ] 3 Lion-marked eggs
[ ] 50 g caster sugar, plus 1 tbsp for the top
[ ] 1 tsp vanilla extract
[ ] 1 pinch grated nutmeg or cinnamon

Panzanella
[ ] 300 g stale bread (ciabatta or crusty white), torn into chunks
[ ] 500 g ripe tomatoes, chopped
[ ] ½ cucumber, chopped
[ ] ½ small red onion, thinly sliced
[ ] 1 handful basil leaves, torn
[ ] 4 tbsp extra-virgin olive oil
[ ] 2 tbsp red wine vinegar
[ ] 1 pinch salt and black pepper

For the experiments
[ ] An extra white loaf
[ ] Freezer bags
[ ] Fish or vegetables for crumbing, plus an egg