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OLD BREAD PASTA Ingredients 100 g hard stale bread 100 g flour + extra for kneading 100 ml soy milk or water Pinch of salt Method 1. Soak the bread in the soy milk or water until soft. 2. Squeeze out the excess liquid. 3. Add flour and salt and knead until you have a smooth dough that is no longer sticky. Add a little extra flour if needed. 4. Wrap and leave to rest for 30 minutes. 5. Shape into your favourite pasta. We made short irregular strips rolled between our fingers. 6. Cook in salted boiling water until the pasta rises to the surface. 7. Drain and serve with pesto or your favourite sauce. CRUNCHY BREADCRUMB TOPPING Ingredients 150 g hard stale bread 1 tsp chilli flakes 1 tsp paprika 1 tsp garlic powder 1 tsp onion powder 1 tsp dried mixed herbs ½ tsp salt Black pepper 1–2 tbsp olive oil Method 1. Break the stale bread into pieces and add to a blender with all the seasonings. 2. Blend until you reach your preferred texture we like thick, chunky crumbs for extra crunch. 3. Heat the olive oil in a pan. 4. Add the breadcrumbs and stir-fry for about 2 minutes until golden and crispy. 5. Use over salads, pasta, soups or roasted vegetables. GARLIC BREAD Ingredients 1 stale baguette or 4–6 slices stale bread 50 g butter or vegan butter 2–3 garlic cloves, finely chopped or grated 1 tbsp chopped fresh herbs or 1 tsp dried herbs Pinch of salt Black pepper 50–70 g grated melting cheese Method 1. Quickly run the stale bread under water just enough to lightly wet the outside. 2. Bake at 180°C for about 5–8 minutes to bring it back to life: soft inside and crisp outside. 3. Mix the butter with garlic, herbs, salt and pepper. 4. Cut slits or long sections into the bread without completely separating it. 5. Stuff the garlic butter and cheese inside and spread a little butter over the outside. 6. Bake again for 8–10 minutes until golden and the cheese has melted. 7. Serve hot.

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