A delicious bread salad, and not just for Autumn (as in this recipe), sub in seasonal ingredients and drown your bread ends any time of the year.


1 butternut squash
1/2 celeriac
2 beetroot
3 garlic cloves finally chopped
4 slices of Hobbs House Bakery stale bread
Sprig of rosemary
Pinch dried chilli flakes
Olive or rapeseed oil
A handful of rocket torn up
Bunch of chopped parsley
Small jar of pesto or 100g of home made pesto


  1. Peel and chop the root vegetables into inch chunks
  2. Place into an oven tray and toss with garlic, oil, vinegar, chilli and rosemary
  3. Season and roast with a few turns at 180c for 45 minutes
  4. The vegetables should be soft and caramelised
  5. Rip up the bread and plunge into a bowl of cold water for 3 seconds
  6. Remove the bread and drain in your hands and add to the tray of roasted vegetables
  7. Add the rocket and chopped parsley
  8. Gently mix together and serve with a good dollop of pesto

Thanks to
Hobbs House Bakery for contributing the recipe. 
Photo by julochka.

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