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Top tips

Try our top tips and ideas for making the most of the food we buy. Find out what types of food can be frozen and how to make your fridge a true food saving hero. Why not share your own tips to reduce food waste with fellow Love Food Hate Waste supporters.

Our tips for Bread crumbs

  • Bread crumbs

    Submitted by Mary Dawe, Worcestershire

    If you have bread going stale, make bread crumbs and freeze ready for the next time you make stuffing or bread sauce.

  • Bread crumbs

    Submitted by Linda Hancock, Kenilworth

    I save and freeze all the bread crumbs that fall off when I slice my crusty bread and use it to coat left over chicken chunks that I serve as home made nuggets.

  • Spare crusts?

    Submitted by Marie Johnstone, Aberdeenshire

    I use the crusts my daughter won't eat, fresh or from toast to make bread crumbs, then freeze them so I have some when I'm making fish cakes.

  • Fish cakes from fish pie

    Submitted by Jenny, Cumbria

    Thoroughly mush up a fish pie and make into fish-cake sized shapes, dip in beaten egg and coat with breadcrumbs (made using stale bread). Cook by frying, or brush with a little oil and bake in the oven. Rather nice with frozen peas and a very quick meal!

  • Using leftover bread or crusts

    Submitted by Fran Handrick, Guildford

    I always take the crusts off loaves (no-one in our 7-adult household likes them), I make them into breadcrumbs and freeze them to use for crumble toppings, Queen of Puddings, Stuffings, thickenings for sauces, coating with egg and breadcrumbs etc. I have two bags int he freezer all the time, one for white breadcrumbs and one for brown.

  • Sandwich crusts

    Submitted by Caroline Marson, Cookery Advisor,

    Save sandwich crusts in a plastic bag in the freezer until you have accumulated enough to make breadcrumbs. They can be used for toppings on casseroles, stuffing’s, or pie crusts combined with melted butter or for sweet crusts, add a little sugar and cinnamon.

  • Make your own golden breadcrumbs

    Submitted by David Wall, Shaftesbury

    Before bread goes mouldy. Cut into slices and bake in a warm - not hot - oven, or place in the oven after you have cooked other food and switched off the oven. When dry and crisp, place the bread in a clean tea towel, or piece of muslin and bash up with a rolling pin. Store in an airtight jar.

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