• In this case, made with leftover wild mushroom risotto and stale end slices of a white loaf of bread. Crunchy on the outside with a hit of rosemary and gooey mushroomy and cheesy goodness on the inside.

  • Italian-style breadcrumbs, flavoured with herbs, garlic and lemon zest. Use generously to add a dash of texture and a pop of flavour to anything from pasta, soups, risotto and salads. Just sprinkle a good helping on top. I made this using the end slices of a brown bread loaf.

  • The perfect side dish to liven up your roasts – fact! This would go banging with lamb for your Sunday lunch, or indeed for a vegetarian/vegan mezze.

  • This stuffed apples recipe is simple to pull together, and makes for a great light bite with a mixed salad.


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