Use your bread! Be creative and prepare these delicious dishes

Creamy bread with raspberry, lemon and butter pudding

serves 4

• 30 g (1 oz) butter, plus extra for lubrication
• 6 thick slices of bread
• 200 g raspberries
• 3 large eggs, lightly beaten
• 300 ml (½ pt) whole milk
• 200 ml (7 fl oz) double cream
• Grated rind of 1 lemon
• 2 tablespoons light brown sugar
• Cream or pudding for serving

Preheat the oven at 180 °C / 160 °C fan / Gas 4. Grease a 25 cm (10 inch) square or round baking pan.

Marks & Spencer Fizzero Rosé NV (0%) £4.50

Grease the bread and then cut it into triangles. Place half of the triangles on the bottom of the pan, butter side up and slightly overlapping. Sprinkle with half of the raspberries, sprinkle with the remaining bread and then the remaining raspberries.

In a bowl, mix eggs, milk, cream and half of the lemon zest. Pour the pudding over everything and press lightly so that it is completely covered with the egg mixture.

Bake for 20 minutes, then remove from the oven and gently place the bread in the custard. Sprinkle with sugar and bake for 15 minutes or until puffed up and golden brown. Sprinkle with remaining lemon zest and serve with cream or custard.

PERFECT WITH PUD

Marks & Spencer Fizzero Rosé NV (0%) £4.50

I go here for a non-alcoholic option to put the pudding in the center. This beverage-free sparkling wine is excellent value for money, with an easy and clear freshness and fruity enough to work with a recipe.

SUMMER FRUIT Cinnamon Toast

serves 2

• 2 large eggs
• 150 ml (¼ pt) whole milk
• 1 teaspoon ground cinnamon
• 2 teaspoons of brown sugar
• A large bun of butter
• 4 thick slices of bread, cut in half diagonally
• 100 g blueberries
• 100 g raspberries
• Powdered sugar for sprinkling
• maple syrup for sprinkling on top

SUMMER FRUIT Cinnamon Toast

In a large, shallow bowl, whisk eggs, milk, cinnamon and sugar until smooth. Heat the butter in a large skillet until sizzling.

Banfi Rosa Regale Brachetto D’Acqui 2020 (7%) £16.50, mcswiggans.co.uk

Dip a piece of bread in the egg mixture and flip to coat both sides. Strain the excess and put the bread in the pan. Repeat with remaining bread.

Bake for 1 minute or until golden brown, then flip and cook for 1 minute. Add the fruits and cook for 1 minute. Remove the bread with a spatula.

Cook the fruit for 1 minute longer. Layered with bread on plates. Sprinkle with powdered sugar and sprinkle with maple syrup.

Cinnamon SUPER

Banfi Rosa Regale Brachetto D’Acqui 2020 (7%) £16.50, mcswiggans.co.uk

Dive into a hidden Italian gem. Fragrant like a rose petal and sweet as the ripest cherry, this sparkling rose gives an instant sense of opportunity. It works wonders with a flavor like cinnamon toast. And with just 7% alcohol, it’s perfect for brunch.

STEAK, ERBORINO CHEESE AND RED ONION SANDWICH

serves 2

• 1 teaspoon olive oil, plus extra for drizzling
• 2 cloves of garlic, minced
• 2 medium-sized beef tenderloins, 2 cm thick.
• Salt and freshly ground black pepper
• 4 slices of bread, thickly sliced
• 2 tablespoons mayonnaise 1 tablespoon mustard
• 2 handfuls of rockets
• 2 tomatoes,
• sliced ​​red onion,
• pickle slices (optional)
• 50 g (1¾ oz) Saint Agur (or other blue cheese), crumbled

STEAK, ERBORINO CHEESE AND RED ONION SANDWICH

Tesco Finest Saint-Chinian 2020 (13.5%) £ 9

Heat the oil in a pan, add the garlic and sauté until sizzling. Add the steaks and cook for 3 minutes. Flip, season, and cook for 2-3 minutes until cooked to your liking. Let it rest for 5 minutes.

Lightly toast the bread, sprinkle with a drizzle of oil and place on a plate. Cut the steaks diagonally.

Mix mayonnaise and mustard and spread on bread. Spread 2 slices of bread with arugula, tomatoes, steak, onions, pickles (if using) and cheese.

Spread the remaining slices of bread on it and secure with a skewer.

BEAUTIFUL WITH STEAK

Tesco Finest Saint-Chinian 2020 (13.5%) £ 9

Heavenly, spicy and fragrant, this French red mix has a divine depth to match the richness of the steak. Note its attractive aromatic florets—think pitted black olives, fake salty blue cheese, and onion bites. Tip: strain to enhance the flavors nicely

PANZANELLA SALAD WITH TOMATO, ONION AND RED PEPPER

serves 4

• 4 thick slices of slightly stale, hardened bread, cut into small pieces
• 8 tablespoons olive oil 2 large cloves of garlic, finely chopped
• 3 tablespoons of red wine vinegar
• Salt and freshly ground black pepper
• 2 large, juicy tomatoes, chopped
• 300 g cherry tomatoes, assorted colors, halved
• 1 280g jar mixed roasted peppers ready to eat, drained and sliced
• 1 small red onion, chopped
• a handful of olives
• 1 heaping tablespoon of capers
• Handful of fresh basil leaves, torn

PANZANELLA SALAD WITH TOMATO, ONION AND RED PEPPER

Preheat oven to 180 °C / ventilated 160 °C / gas mark 4. Take the bread, 2 tablespoons of oil and half of the garlic on a serving plate and sauté.

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Spread on a baking sheet and bake for 10-15 minutes until golden brown.

let it cool down. In the same bowl, whisk the remaining oil and garlic with the vinegar.

Season and add tomatoes, peppers, red onions, olives, capers, and croutons.

Mix well, sprinkle with basil and serve immediately.

LOVE’S SUGGESTION

This classic Italian summer salad uses some stale bread – ciabatta works especially well in this dish.

TOMATO TILISMAN

Blind River Sauvignon Blanc 2021 (13.5%) £10.99, Waitrose

Sauvignon Blanc loves the natural acidity of tomatoes and can also be used in recipes against spicy vinegar.

New Zealand’s Marlborough region still offers stunning character without breaking the bank if you know where to look, and this beauty is layered with seductive tropical vitality.

FISH POTATOES WITH QUICK TARTAR SAUCE

• 4 slices of lightly spiced sourdough bread, cut into pieces
• 2 eggs 3 tablespoons flour Salt and freshly ground black pepper
• 2 large or 4 small white fish fillets
• 1 tablespoon of olive oil

for the tartar sauce

• 1 tablespoon capers, drained and finely chopped
• 2 small gherkins, finely chopped
• 4 tablespoons of mayonnaise
• juice of ½ lemon

To serve

• New potatoes with butter
• Boiled peas or green beans or your choice of salad
• fresh dill sprigs (optional)

FISH POTATOES WITH QUICK TARTAR SAUCE

Community Greek White 2021 (12.5%) £8.95, thewinesociety.co.uk

Grind the bread in a food processor until you have a very fine breadcrumb. Transfer to a shallow bowl.

Beat the eggs in a second shallow bowl. Put the flour in a third shallow bowl and season with salt and pepper.

Sprinkle a fish fillet in the flour, then flour the egg, drain off the excess, and finally the breadcrumbs.

Transfer to a plate and repeat with other fillets. Heat the oil in a large skillet. While the fish is hot, add the fish, reduce the heat and cook for 4-5 minutes until golden on both sides.

Meanwhile, mix all the ingredients for the tartar sauce in a bowl. Arrange the fish on 2 plates with new potatoes and peas or green beans or salad.

Add a tablespoon of tartar sauce and sprinkle with black pepper and optional dill.

PERFECT WITH VIS

Community Greek White 2021 (12.5%) £8.95, thewinesociety.co.uk

Not only is it a great pairing with breaded whitefish, it’s also a great reason to join The Wine Society! It is a unique blend of local grapes with a fantastic aroma and exotic taste. Such quality and value for under £10 should be shared with friends and family before they buy the lot! Available from Monday.