FOLLOW in the footsteps of former Great British Bake-Off champion, Nancy Birtwhistle and try this loaf saving recipe for croutons.

Ingredients: Baby salad leaves, pack three baby gem lettuce, 250g cherry tomatoes, 1 cucumber, 1 bunch spring onions and/or shallots, white wine vinegar, 100g cooked green beans, tin tuna chunks in oil, lemon juice, grated zest of lemon, 2 tbsp mustard powder, rapeseed oil, tapenade, olive oil, 4 slices stale white bread (crusts removed).

To make the croutons, Nancy said: “I like to begin this with an almost empty jar of tapenade- add olive oil and place the lid on top then give it a good shake. Dice the four slices of stale white bread, add them to the jar, give it another shake then add the freshly coated cubes onto a baking sheet.

“Place into the oven for 10 minutes until you have crispy croutons.”

She added: “For this simple yet elegant salad, I chop all my ingredients very fine. Place a quail’s egg on top, then add your croutons.

“To create the dressing, add 3 tablespoons of lemon juice, 2 tablespoons of white wine vinegar, 8 tablespoons of rapeseed oil and 2 tablespoons of mustard powder. Mix it all together, then for a final touch add the grated zest of 1 lemon.”