Bakery

There are a few easy things we can do to get more from our bakery items.

• Sliced breads, pitta breads, crumpets, hot cross buns and bagels are all are great for freezing and can be toasted straight from frozen as and when you like.
• Make slightly stale bread and leftover bread crusts into breadcrumbs by whizzing up in a food processor, and store in the freezer to use later in bread sauces, savoury crumbles or as a coating for chicken or fish.
• Use up leftover croissants and muffins to make a traditional bread and butter pudding with a twist – check out our recipe.
• Freeze leftover cake in slices; defrost slice by slice for a tasty treat – or if you have a whole cake to freeze, wrap in a layer of plastic wrap, then in a layer of foil, and freeze for up to one month
• Storing bread in the fridge can make it go stale quicker. The best place to store bread is in a cool, dark and dry place, your bread bin or store cupboard is perfect.
• To freshen up a day old loaf, hold it very briefly under a running cold tap. Give it a good shake and pop in a hot oven for about 10 minutes; it will be as soft and crusty as freshly baked bread.
• Spread the crusts from a loaf with garlic butter and toast under the grill, cut into fingers and serve for a quick and easy snack