Leftover bread can be frozen, baked into a bread pudding or used in traditional Italian soup Ribollita.
And one of the most practical and tasty uses for bread that has gone stale is to whizz it into breadcrumbs.
Every day in the UK we throw away the equivalent of 24 million slices of bread, according to Waste and Resources Action Programme (WRAP).
This recipe for herby breadcrumbs means less bread will go to waste and it’ll add a tasty crunch to a whole host of dishes.
Store in an airtight container. They will keep for up to a month in a cool dark place. Sprinkle on top of pasta bakes and mac ‘n’ cheese, or add a crunchy topping to stews and casseroles.
It’s even delicious stirred through plain spaghetti with a little olive oil and grated Parmesan, and adds a new dimension to arrabiata.
Here’s how to make flavour-packed breadcrumbs with stale bread, herbs and garlic...