Use your loaf! Be creative and rustle up these mouthwatering dishes

CREAMY RASPBERRY AND LEMON BREAD AND BUTTER PUDDING 

Serves 4

• 30g (1oz) butter, plus extra for greasing
• 6 thick slices of bread
• 200g (7oz) raspberries
• 3 large eggs, lightly beaten
• 300ml (½pt) whole milk
• 200ml (7fl oz) double cream
• Grated zest of 1 lemon
• 2tbsp light brown sugar
• Cream or custard, to serve

Preheat the oven to 180°C/fan 160°C/gas 4. Grease a 25cm (10in) square or round ovenproof dish.

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

Butter the bread, then cut into triangles. Arrange half the triangles in the base of the dish, butter-side up and slightly overlapping. Sprinkle with half the raspberries, then top with the remaining bread, followed by the remaining raspberries.

In a jug, mix the eggs, milk, cream and half the lemon zest. Pour all over the pudding, pressing it down lightly so it is completely coated with the egg mixture.

Bake for 20 minutes, then remove from the oven and push the bread down into the custard a little. Sprinkle with the sugar and bake for 15 minutes, or until puffed up and golden. Sprinkle with the remaining lemon zest and serve with cream or custard.

PERFECT WITH PUD 

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

I’m going for a no-alcohol option here to let the pudding take centre stage. This zero-booze sparkler is excellent value with easy, bright refreshment and just enough fruitiness to work with the recipe.

CINNAMON FRENCH TOAST WITH SUMMER FRUITS

Serves 2

• 2 large eggs
• 150ml (¼pt) whole milk
• 1tsp ground cinnamon
• 2tsp brown sugar
• A large knob of butter
• 4 thick slices of bread, cut in half diagonally
• 100g (3½oz) blueberries
• 100g (3½oz) raspberries
• Icing sugar, for dusting
• Maple syrup, for drizzling

CINNAMON FRENCH TOAST WITH SUMMER FRUITS

In a wide, shallow dish, whisk the eggs, milk, cinnamon and sugar until combined. Heat the butter in a large frying pan until sizzling. 

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

Dip a piece of bread into the egg mixture, and turn to cover both sides. Allow the excess to drip off, then lay the bread in the pan. Repeat with the remaining bread.

Cook for 1 minute, or until golden, then turn and cook for 1 minute. Stir in the fruit and cook for 1 minute. Remove the bread with a spatula. 

Cook the fruit for 1 minute more. Layer with the bread on plates. Dust with icing sugar and drizzle with maple syrup.

SUPER WITH CINNAMON

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

A bit of a splash-out here on a hidden Italian gem. Scented as a rose petal and sweet as the ripest cherry, this pink sparkler delivers an instant sense of occasion. It works a charm with a treat like cinnamon toast. And at just 7% alcohol it’s ideal for brunch.

STEAK, BLUE CHEESE AND RED ONION SANDWICH 

Serves 2 

• 1tsp olive oil, plus extra for drizzling 
• 2 garlic cloves, chopped 
• 2 medium-sized, 2cm (¾in) thick sirloin steaks 
• Salt and freshly ground black pepper 
• 4 slices of bread, thickly sliced 
• 2tbsp mayonnaise 1tsp mustard 
• 2 handfuls of rocket 
• 2 tomatoes, 
• sliced ½ a red onion, 
• sliced Gherkin slices (optional) 
• 50g (1¾oz) Saint Agur (or other blue cheese), crumbled

STEAK, BLUE CHEESE AND RED ONION SANDWICH

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

Heat the oil in a pan, add the garlic and fry until sizzling. Add the steaks and fry for 3 minutes. Turn over, season and fry for 2-3 minutes, until cooked to your liking. Allow to rest for 5 minutes. 

Lightly toast the bread, then drizzle with a little oil and lay on a board. Slice the steak on the diagonal. 

Mix the mayonnaise and mustard and spread thickly over the bread. Top 2 slices of the bread with the rocket, tomatoes, steak, onion, gherkin (if using) and cheese. 

Top with the remaining slices of bread, and secure with a skewer.

SIZZLING WITH STEAK 

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

Heavenly, spicy and scented, this French red blend is divinely deep to match the richness of steak. Look out for its alluring aromatic flourish – think black olives with pizzazz, spot on for the salty blue cheese and bite of the onion. Top tip: decant it to amp up the aromas beautifully 

PANZANELLA SALAD WITH TOMATOES, ONION AND RED PEPPERS 

 Serves 4

• 4 thick slices of slightly stale, hardened bread, cut into small chunks 
• 8tbsp olive oil 2 large garlic cloves, finely chopped 
• 3tbsp red wine vinegar 
• Salt and freshly ground black pepper 
• 2 large, juicy tomatoes, chopped 
• 300g (10½oz) baby tomatoes in a mix of colours, halved 
• 1 x 280g jar ready roasted chargrilled mixed peppers, drained and sliced 
• 1 small red onion, sliced 
• A handful of olives
• 1 heaped tbsp capers 
• A handful of fresh basil leaves, torn 

PANZANELLA SALAD WITH TOMATOES, ONION AND RED PEPPERS

Preheat the oven to 180°C/fan 160°C/gas 4. Place the bread, 2tbsp oil and half the garlic in a serving bowl and toss to coat. 

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

Spread on a baking tray and bake for 10-15 minutes, until toasted and golden. 

Allow to cool. In the same bowl, whisk the remaining oil and garlic with the vinegar. 

Season and add the tomatoes, peppers, red onion, olives, capers and croutons. 

Toss well, sprinkle with the basil and serve immediately 

COOK’S TIP

This classic Italian summer salad uses slightly stale bread – ciabatta works particularly well in this dish 

TOMATO TALISMAN 

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

Sauvignon Blanc loves the natural acidity of tomatoes, and it can handle tangy vinegar in recipes too. 

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

BREADED FISH WITH QUICK HOMEMADE TARTARE SAUCE 

• 4 slices of slightly stale sourdough bread, torn into chunks 
• 2 eggs 3tbsp plain flour Salt and freshly ground black pepper 
• 2 large or 4 small white fish fillets 
• 1tbsp olive oil 

For the tartare sauce 

• 1tbsp capers, drained and chopped 
• 2 small gherkins, finely chopped 
• 4tbsp mayonnaise 
• Juice of ½ a lemon 

To serve

• Buttered new potatoes 
• Cooked peas or green beans, or salad of your choice 
• Fresh dill sprigs (optional)

BREADED FISH WITH QUICK HOMEMADE TARTARE SAUCE

The Society’s Greek White 2021 (12.5%) £8.95, thewinesociety.co.uk

In a food processor, whizz the bread to fine breadcrumbs. Transfer to a shallow bowl. 

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

Dust a fish fillet in the flour, then dip in the egg until thoroughly coated, allowing any excess to drip off, and finally roll in the breadcrumbs. 

Transfer to a plate and repeat with the other fillet(s). Heat the oil in a large pan. When hot, add the fish, turn the heat down and cook for 4-5 minutes on each side, until golden and cooked through. 

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

Add a spoonful of tartare sauce and sprinkle with black pepper and dill, if using.

FABULOUS WITH FISH

The Society’s Greek White 2021 (12.5%) £8.95, thewinesociety.co.uk

Not only is this a gorgeous match with breaded white fish, it’s a prime reason to join The Wine Society! With fabulous fragrance and exotic zing, it’s a unique blend of local grapes. For under £10 this sort of quality and value must be shared with friends and family… before I buy the lot! Available from Monday.