Croutons

Croutons are a great salad addition in that they both use up leftovers and provide a delicious crunch – one that crumbles in your mouth as you eat it. Simply slice or dice leftover stale bread (it’ll be easier to slice if it is more than 2 days old) and toss or brush with enough extra-virgin olive oil (or nut oil) barely to coat. For a handful of 1cm diced croutons you’d need ½ tablespoons of oil. For sliced croutons, it’s easier to lay them on a baking tray and then either drizzle or brush the oil over them. Don’t pile them on top of each other or they won’t cook evenly. Bake in an oven preheated to 170°C, gas 3½ until golden. You can also fry them in oil, but they will absorb more oil.