Take your time to get rid of dried bread. In many countries, bread is a vital product and it is a bad omen to throw it away. Moreover, in our, post- and pre-crisis times, many European peoples of the owl remember cheap old recipes

and seek help from the experience of our great-grandmothers. Old Victorian cuisine is gaining popularity in Britain, which has always known what can be made from leftover food. Renowned chef Hugh Finley-Whitingstall has dedicated his column to the heart of any menu - bread.

“If you asked me whether I prefer fresh, fragrant bread that has just been taken out of the oven, or a loaf that is already a day or two, then I would not say unequivocally that I only love fresh. And I would not refuse bread that has lain for several days, as it is fraught with many hidden culinary possibilities. Despite the tender, somewhat damp flesh under the crispy crust typical of fresh bread, there is a feeling of some kind of incompleteness. This is, of course, only the beginning of the story. "

Aside from this melting in your mouth, slightly sticky and crunchy, freshly baked bread, the tastiest things are best obtained from a loaf purchased at least a day ago. It is on the second day of a bread roll that both breakfast toasts and soup croutons (fried until crisp or simply cut into cubes), and a dish with butter, cheese or eggs baked until crusting or juicy summer pudding are ideal. The second life of yesterday's roll

When people say about a loaf of bread that it is no longer so fresh, I still hesitate to use the word "old" in relation to it, as it sounds ... offensive. So when I look at a two-day loaf of bread, I think of it as a ripe person with rich potential.

Of course, in order to realize it, a loaf of bread should initially be very good, with a perfectly browned crust, not crumble, and if you cut off a thick piece from it and put it on, it will not fall.

One of the disadvantages of purchased, cheap bread is that it does not age properly. The crumbly crust and cotton flesh remain unchanged until all the bread is moldy.

Try to make bread crumbs from white bread, and you just get dust that disappears in your mouth as if blown away by the wind.

Good bread, however, rarely disappoints. And this is used by the huge number of recipes available in stock in every culinary culture. Stale bread is everywhere in the yard. Dishes from stale bread in different countries

For example - Italy, more precisely Tuscany. No summer is complete without panzanellas(salad of Tuscan bread and tomatoes) and soup pappa al pomodoros(rustic soup made from the same ingredients). And during the winter season, the leftover halves of stale bread often turn into something sweet, like a casserole soaked in custard.

French toast is another favorite delicacy: toasted bread spread with fresh strawberries, grated with sugar or orange jam, or croutons in an egg are great for weekly picnics within the home during the colder months of the year.

Bread is the centerpiece of leftover cooking. This spontaneous and not requiring long preparation part of the culinary art, often presents the world with delicious food and unexpectedly successful combinations, forming the basis of many quick soups, pastries, salads or casseroles: it is satisfying enough to satisfy an appetite and quite democratic, which allows you to mix it with a thousand other things. Yummy from bread leftovers

So even if it’s just a tiny piece or crust, don’t rush to get rid of it. One move of the food processor and it will turn the nondescript crust into crumbs, which can then be frozen and used to bread fishcakes or to make a surprisingly savory bread sauce.

In short, bread is the head of everything, even if it is not as fresh as yesterday.

Cut off one or two slices of bread, soak in a beaten egg (ideally soak for 20 minutes), fry in butter until golden brown, then sprinkle with sugar. A royal breakfast is ready - no croissants are needed.

However, if the classics do not suit you, an ordinary loaf can be turned into something completely new.

I love the casserole made from bread and butter and I never get tired of coming up with something new on this topic every time. This recipe is perfect for the gloomy days of this time of year when there is so little fresh, garden-grown fruit.

150 g unsalted butter, softened, about 450 g two or three day white bread, 3 eggs, plus 1 egg yolk, 100 g icing sugar (or vanilla sugar), 300 ml whole milk, 200 ml heavy cream, 1 teaspoon vanilla extract , some ground nutmeg, 2 large or 3 small bananas, peeled and chopped, 200 g milk chocolate, chopped, 2 tablespoons of powdered sugar.

Preparation: Lightly oil a large ovenproof dish. Cut the bread into slices about 1 cm thick, cut and discard the crusts, brush lightly with butter on both sides and cut into squares or triangles.

In a bowl, beat eggs, egg yolk and powdered sugar until light and frothy, then add milk, cream, vanilla extract and some ground nutmeg. Place 1/3 of the bread slices on the bottom of the dish and place 1/2 of the bananas and chocolate on top. Repeat, then cover with a second layer of bananas and chocolate with the remaining pieces of bread.

Pour in the custard mixture and sprinkle with ground nutmeg on top. Cover and refrigerate for at least one hour to soak. Preheat oven to 180C. Remove the lid and dust the casserole with powdered sugar.

Place the dish on a baking sheet and then in the oven. Pour boiling water from a kettle into a baking sheet so that the water level reaches the middle of the sides of the dish. Bake for 40-45 minutes, then remove from baking sheet and serve after 10 minutes.

This delicious Spanish dish is often served as part of tapas (a variety of appetizers). You can also serve it with eggs, or with herbs as a warm salad.

It will be needed for four servings as an appetizer (tapas) : 250 g good bread with a large texture, such as rye, one or two days old. 2 tablespoons olive oil, 4 garlic cloves, peeled but kept whole, about 75 g chorizo, cut into a half moon, about 3 mm thick, 2 slices of bacon, cut into large pieces, juice of one lemon, sea salt and freshly ground black pepper, 1 bunch fresh parsley

Preparation: Cut the crusts from the bread and discard them, then cut the loaf into about 2cm cubes. (If the bread is very stale, sprinkle with water to moisten it, cover and leave for an hour). Heat oil in a large skillet over medium-high heat. Add the cloves and cook, turning frequently, for a few minutes, until golden brown. Add the chorizo ​​and bacon and cook for a few minutes until crisp. Remove the chorizo, bacon, and garlic from the pan, leaving most of the fat in it.

Add the bread cubes. Stir well until the fat covers them completely, and then fry for 5 minutes, stirring constantly, until golden brown. Put back the chorizo, bacon and garlic in the skillet and stir to combine. Season with lemon juice, salt and pepper if needed (chorizo ​​and bacon add a salty flavor by themselves).

Serve immediately, garnished with parsley.

Perhaps the name will seem too commonplace, and the associations too mundane and clumsy ... But there is a reason why this economical dish has stood the test of time - it is incredibly tasty.

Needed for eight servings: 30 g butter, 2 onions, peeled and finely chopped, 1 bay leaf, 2 teaspoons chopped thyme, 1 carrot, chopped, 1 celery, chopped, 2 garlic cloves, peeled and finely chopped, 1 kg ground beef (not too lean), 300 g minced pork, 3 eggs, lightly beaten, 70 g wholemeal bread crumbs, 200 ml tomato ketchup, 1 tablespoon Worcestershire sauce, 4 tablespoons finely chopped parsley, ½ teaspoon ground cumin, ½ teaspoon cayenne pepper, a little ground nutmeg, salt and freshly ground black pepper to taste.

Preparation: Preheat oven to 180C. Place the parchment on a baking sheet or baking dish and lightly brush with vegetable oil.

Heat butter in a skillet over medium heat. Saute the onions with bay leaves and thyme for about 15 minutes, until the onions are soft and translucent. Add carrots and celery, cook for five minutes, then add garlic and cook for a few more minutes. Remove from heat and let the vegetable mixture cool completely.

Remove the bay leaf. In a large bowl, combine ground beef and pork, eggs, bread crumbs, half ketchup, Worcestershire sauce, parsley, cumin, pepper, nutmeg, and chilled vegetables. Season everything well and mix thoroughly with your hands. Break off a bite, sauté until tender, then taste and season if necessary.

Place the mixture in the center of a baking dish and, with wet hands, form into an oval about 5 cm high. Top with the remaining ketchup. Bake for 1-1.5 hours (time will depend on the shape of your bread), until the dish is hardened and baked. Let it cool for about 10 minutes before slicing. The next day, you can slice it up and make delicious sandwiches with more ketchup!