DON'T throw away bread that's past its best; there's life in the old loaf yet.
Bread and tomato salad
TEAR bread into largish bite-size chunks. Heat a few splashes of light olive oil in a frying pan and cook the bread until golden. Tip the bread and oil into a bowl with 1 crushed garlic clove, 1 finely sliced red onion, 3 chopped tomatoes, a handful of coriander and flat-leaf parsley leaves. Add extra-virgin olive oil and sherry vinegar, season to taste and toss well to combine.
PROCESS bread to make 1 cup crumbs. Add 1 cup roasted red capsicum, ½ cup walnuts, 1 clove garlic, 1 tsp ground cumin, ½ tsp chilli flakes, 2 tbsp pomegranate syrup and process to make a thick, red paste. Serve as a dip with warm flatbread.
PROCESS stale bread to make 2 cups breadcrumbs and combine with ½ cup finely grated parmesan cheese. Coat a lamb cutlet in flour, dip in beaten eggs, then the breadcrumb mixture. Shallow-fry in light cooking oil on medium heat until a golden crust forms.
BEAT 4 eggs with 2 cups milk and 1 cup cream, ¼ cup castor sugar and 1 tsp vanilla extract. Spread butter and jam on 8 slices of stale bread. Tear bread and place into a buttered baking dish. Pour in milk mixture and cook in the oven until golden and set. Serve with ice-cream.
Pasta with chilli crumbs
PAN-fry breadcrumbs in olive oil until golden and crisp. Stir through finely chopped garlic, chilli flakes and toss through spaghetti with finely chopped parsley, parmesan cheese and olive oil.
According to Ross Dobson, The Union Restaurant, Penrith.