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Throwing away bread, that's a waste, of course! This version of an Italian Panzanella can be made perfectly with all kinds of old bread. Delicious as a side dish...

• Preheat the oven to 19o C.
• Grease a springform pan with butter. Line the mould with the savoury pie dough.
• Prick holes all over the bottom with a fork. Place a piece of baking paper in the mould and fill it with uncooked dry beans (+ keep 1 to 'hide' in the cake later!).

Recharge quickly in the morning with (wholemeal) bread or granola with yoghurt. Are you already familiar with our break cakes?....

A delicious, spicy vegetable sauce perfect for all kinds of dishes. Serve with our - gold-winning - rye bread!

• Cut the chicken fillets in half lengthwise. Flatten 4 fillets with a rolling pin (about 6 mm) and sprinkle with salt and pepper.
• Now first make the caper mayonnaise from the capers, mayonnaise and olive oil. Beat the eggs in a flat dish.
• Mix the flour with some chilli flakes and thyme on a flat plate and also sprinkle the breadcrumbs on a plate. Pass the fillets through the flour first, then the egg and then the breadcrumbs

• For the pesto, briefly toast the pine nuts in a frying pan. Put all ingredients, except the olive oil, in a food processor or blender.
• Start mixing and immediately add olive oil, little by little, until smooth. Season with salt, pepper and (if bitter) a teaspoon of honey.
• Meanwhile, preheat the oven to 200 degrees Celsius. Generously spread the half bread with tomato salsa. Top with the mozzarella, salami and pesto. Put the pizza in the oven for 15 to 20 minutes, until the cheese is nicely melted.

Discover our new granola made from 100% natural breakfast cereals. Low in sugar, low in carbohydrates and made from over 55% nuts,...