French Toast Nibbles

The filling is again very much down to what you have got leftover that needs using up from your fridge. I have suggested two good combinations, other good marriages are Cheddar and Pickle and Brie and Cranberry. Avoid using salad ingredients like tomato or lettuce as they tend to go soggy and do not freeze well.

By Caroline Marson

Cookery advisor All recipes by Caroline Marson

Ingredients show imperial units

Prep time: 15 min
Cook time: 15 min

Makes 18 pieces

16 slices of thinly cut bread
Soft butter

Butter

Unsalted is better for cooking.

Easy spread butter is ideal for sandwiches and toast.

or margarine for spreading
Sandwich fillings; such as cheese, ham and pickle (see below)
4 eggs
Eggs

Always have some on hand for quick scrambled egg.
- Keep eggs in the fridge in their box and never eat them after their use-by date.
- The Health Protection Agency recommends buying Lion branded eggs, which come from vaccinated hens and are therefore less likely to contain salmonella
, lightly beaten
4 tablespoon milk

Milk

organic, full fat, semi-skimmed.

If milk turns sour (and this when it smells or tastes sour not when it has reached the best before date) it is excellent for making scones
Salt

Salt

Consider tablesalt, sea salt or crystals.

Sea salt’s pronounced and salty flavour means less is required to season food.
Ground black pepper
Black peppercorns

Best used as a condiment.
They can be lightly crushed and used to spice up a creamy sauce or to coat fillet steak or chicken breasts.
- Although it might seem odd, grinding black pepper over a bowl of strawberries enhances the flavour of the fruit.
- Pepper that is pre-ground is not fresh tasting and often has other ingredients mixed in.
- Choose the type of mill that suits you, and if you want coarser pepper you can loosen the screw on the top of the mill or crush the seeds in a pestle and mortar
2 tablespoon oil *25g butter

Butter

Unsalted is better for cooking.

Easy spread butter is ideal for sandwiches and toast.
Cocktail sticks

Ham and Cheese

3 tablespoon ‘Branston’ pickle
125g hard cheese, such as Cheddar or Gruyere
180g sliced ham

Mozzarella, Pesto and Mango Chutney

1 1/2 tablespoon green pesto
200g Mozzarella, drained and cut into thin slices
1 1/2 tablespoon mango chutney

Mango chutney

Adds zip to grilled chicken, and is delicious accompaniment for a hot curry.

But is also great with cheese and crackers for a snack and makes a good cream dip.

Instructions

Make 8 sandwiches by spreading the bread with soft butter or margarine and filling with your chosen fillings.
Crack the eggs into a wide shallow bowl. Whisk with a fork, add the milk and very little salt and ground black pepper.
Heat the oil with a little butter in a frying pan. Briefly dunk the sandwich into the egg mix to coat both sides well. Hold over bowl so excess drops in.
Fry the sandwich in a pan for 3-4 minutes until each side is golden brown. Cut into 3cm cubes and secure with a cocktail stick. Serve immediately.

Ham and Cheese

Divide the pickle among the slices of bread.
Divide the cheese and ham between the slices; top with the remaining bread slices.
Remove the crusts (keep in a bag in the freezer for making breadcrumbs or feeding the birds).

Mozzarella, Pesto and Mango Chutney

Spread the pesto onto half the slices of bread and the mango chutney on the remaining slices.
Place the mozzarella slices onto the pesto slices.
Press the bread firmly together. Remove the crusts (keep in a bag in the freezer for making breadcrumbs or feeding the birds).

To freeze ahead: Complete the recipe up to the end of step 1. Store in an airtight container and freeze for up to 3 months.
To use: Defrost the sandwiches, which should take no longer than a couple of hours. Then complete the recipe as above.

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