Treacle and marmalade tart
Our food editor Blanche Vaughan relishes the challenge of leftovers. Here she tackles leftover bread with this sticky treacle tart. Serves 6
Matt Russell
I turn leftover bread into breadcrumbs, which I store in the freezer. Cut off the crusts, tear into chunks and blitz in a food processor. You can use them for breading goujons, creating a crunchy top on a gratin, or for frying in oil and garlic to sprinkle on spaghetti with chilli and parsley. Stale sliced bread of any sort, including panettone, can be used to make bread-and-butter pudding or eggy bread.
