10 ways with a loaf of bread

1) Pack for a picnic
Slice top quarter off a large, crusty loaf and remove soft bread from centre, leaving it hollow. Drizzle in a little olive oil. In layers, arrange slices ham, grated cheese, slices roasted pepper, a bag baby spinach leaves and houmous (ingredients can be varied to your tastes). Press down, place top back on bread and wrap tightly in clingfilm, leave in fridge for a few hours to press together. Slice into wedges to serve.

2) Transform into a toastie
Slice bread and make a sandwich using slices of fontina cheese and parma ham. Press together and drizzle a little oil over top. Heat a griddle pan to high and place sandwich oiled side down in hot pan. Press firmly down with a fish slice, turn heat down and cook for 5 mins, or until outside is toasted. Drizzle top slice of bread with oil and flip over, press down again and cook for another 5 mins until cheese is melting.

3) Spread with garlic butter
Preheat oven to gas mark 6/200°C (180°C in a fan oven). Slice a small, fresh, crusty loaf into slices without cutting right through bottom of bread. In a small bowl, mix together 200g/7oz softened butter with 4 crushed cloves garlic and large handful each chopped parsley and basil. Smear butter mix on each slice, wrap bread tightly in foil and bake in oven for 25 mins.

4) Easy bread sauce
Stud an onion with 6 cloves, place in small pan with a bay leaf and cover with 450ml/1pt whole milk. Bring to the boil and cool. Remove onion and bay leaf. Stir in 200g/7oz fresh breadcrumbs and heat for 5-10 mins, stirring. Season and stir in pinch mixed spice and grate over nutmeg to serve.

5) Cut into croutons
Remove crusts from 4 very thick slices bread and cut into cubes. Heat 2tbsp oil and 2tbsp pesto in a frying pan. Stir in bread cubes, tossing to coat, and fry for 5 mins, or until crisp and golden.

6) Toss a bread salad
Tear 250g/9oz day-old bread into bite-sized pieces and mix in a bowl with 1 chopped red pepper, 6 chopped tomatoes, ½ chopped cucumber, 1 small, sliced red onion, handful parsley leaves, handful basil leaves and 100g/31⁄2oz rocket. Make a dressing with 3tbsp red wine vinegar, 6tbsp extra-virgin olive oil and 1 garlic clove, crushed to a paste. Season and toss with salad. Leave for 30 mins so bread softens and flavours mix.

7) Tart it up with treacle
Preheat oven to gas mark 5/190°C (170°C in a fan oven). Roll 375g/13oz shortcrust pastry to thickness of a £1 coin. Line a 23cm/9in tart tin with greaseproof paper, pastry and fill with baking beans. Bake for 15 mins, remove beans and bake 5 mins more. Lightly toast 200g/7oz fresh white breadcrumbs in oven for 2-3 mins. Mix with 454g can golden syrup, 1tsp ground ginger and juice ½ lemon. Pour into pastry case, cover pastry with foil and bake for 20 mins.

8) Bake a savoury bread pudding
Preheat oven to gas mark 4/180°C (160°C in a fan oven). Remove crusts and butter 4 thick slices of bread, cut diagonally in half. Grease a baking dish with extra butter and layer in bread. Slice 2 spring onions, chop 50g/2oz ham and grate 100g/3½oz cheddar cheese. Scatter between layers of bread, reserving some cheese. Whisk 450ml/1pt milk with 3 large eggs and season. Pour over bread and leave to stand for 5 mins. Scatter extra cheese on top and bake for 35-40 mins until set.

9) Create a charlotte
Preheat oven to gas mark 5/190°C (170°C in a fan oven). Peel and chop 900g/1lb Bramley apples. Place in pan with ½tsp cinnamon, zest and juice ½ lemon. Cook over low heat till soft, then stir in 2tbsp fresh breadcrumbs and 200g/7oz caster sugar. Cut crusts from 10 slices of bread. Grease an 18cm/7in cake tin with a little butter. Melt 100g/3½oz butter and dip in 1 side of bread slices. Arrange most of bread, buttered side down, in tin, covering base and sides. Spoon in apple mixture and cover with rest of bread. Bake for 50 mins or until top is crisp.

10) Fry a delight
In a shallow dish, beat 2 eggs, 4tbsp caster sugar and 100ml/4fl oz milk. Cut 4 thick slices bread in half diagonally and soak in egg mixture. Heat 1tbsp butter in a frying pan and fry bread on both sides till golden. Serve with strawberries.