Top Tips 151

1. Don't throw away the loaf ends of your Warburtons loaf, they make fabulous homemade stuffing for your Sunday roast. Simply crumble up into breadcrumbs, chop and cook a medium onion in 2oz of butter, add 2oz chopped fresh sage from the garden,add to the breadcrumbs, add salt and pepper, add 2oz of oatmeal and 2 oz of suet. Voila perfect Sage and onion stuffing, much better than the packet stuff. Mix and stuff for the perfect roast or stuff peppers or mushrooms for a light lunch.
   29.07.2009 By Karen Hibbett from Newark
2. When using hard cheese (cheddar etc) in a sandwich grate rather than slice it. You'll not only make the cheese go further, but cut down on calories without loosing the taste!
   29.07.2009 By Janet Hatton from Nottingham
3. If on a diet dont use spread, just use salad cream or pickle instead.
   30.07.2009 By charmaine Elliott from Cannock/ staffordshire
4. Put any left over crusts or slices of bread into the food processor to make into breadcrumbs. These can be frozen in batches and used at a later date to add depth to Shepherds Pie and make it go that little bit further, to make fishcakes or try adding herbs and oil to make an interesting and healthy crispy topping for chicken or fish dishes, by varying the herbs you can experiment with a variety of interesting flavours and still keep within a budget.
   30.07.2009 By Sarah Kane from Witney
5. Warburton seeded Batch 2 slices ,spread thinly with Mayo , cover with thin slices of motzerella,and cooked bacon, put in toat machine serve with side salad, scrummy
   30.07.2009 By Deanna Dawson from Lincolnshire
6. Ingredients per person 2 slices Warburtons bread or 1 roll sliced in half (unfruited) 1 free-range egg 3oz/90g grated cheese (any) 1oz/30g crumbled cheese (any) pepper Soft boil eggs & shell whilst still warm. Mix with all the cheese & pepper. Toast Warburtons bread or rolls on 1 side. Spread the egg & cheese mixture on the un-toasted side & place under a hot grill until golden & bubbling. Add any mustard, sauce or pickle before egg & cheese mixture for a more substantial meal.
   30.07.2009 By Jo Salway from High Crompton
7. Egg mayo on granery with salad, its the best lunch ever
   31.07.2009 By Lisa Jacks from Warrington
8. If you're busy during the week, make up your sandwiches at the weekend and freeze them. Either take them out the night before or in the morning and they will have defrosted by lunch. Fillings such as cheese, ham, tuna, marmite, peanut butter, cream cheese all work well. Mayonaise doesn't, so try mixing tuna with cream cheese instead. Add any salad later for a healthy option.
   31.07.2009 By Zoe Ferguson from Chichester
9. Lightly grill on one side some Warburton's toasty bread. Crush some garlic cloves to a paste then add melted butter or magarine. Spread this on the none toasted side of the bread and again lightly grill. Excellent garlic bread as strong or mild as you like and it freezes well.
   31.07.2009 By Stephen Leonard from Washington
10. A cheap and easy dish that we love at our house is; butter a slice of bread, roll it out flat then put it in a muffin tin,carefully crack an egg into it and add a little pepper, bake in the oven at 180 for about 12 minutes, or until the yolk has set a little bit.
    31.07.2009 By Natalie Cowell from Sleaford
11. Grate those often thrown away bits of cheese , any variety and keep it in a container in the fridge. It is wonderful for making a quick a quick sandwich (or Warburton roll), add tomato, celery, ham, salad etc. Also great(!) for mixing with breadcrumbs (Warburtons stale ends' baked at low heat for as long as it takes!) and covering baked savoury dishes. Another wonderful sandwich filling, that last remaing banana, mashed with chopped walnuts.Yummy! (And all from odds and ends!)
    31.07.2009 By Maureen Manning from West Wickham
12. Buy a bigger roast than you need for the Family roast dinner, then you will have plenty of meat, wether beef, pork, chicken...left over to make great fresh sandwiches using warburtons fresh rolls, white or wholemeal. Grow your own salad leaves, beetroot and carrots to add free vegetables to your sandwich. Make your own Mayo, with just an egg and veg oil...grow chillies, and make fresh HOT and spicy chutney...for some zing...WE DO !!!!
    31.07.2009 By Beverley Greaves from Tockwith
13. If I have crusts or a slice of bread left in the packet which are going stale I process them into breadcrumbs and pop them in the freezer. I always have crumbs then for stuffings, bread sauce and crispy toppings. You can toss fish or meat in them. In fact any recipe that requires breadcrumbs. They are always on hand.
    01.08.2009 By CELIA MARCHANT from HORNCHURCH
14. Mix cold,leftover mashed potato with some chopped onion,a beaten egg and some left over chopped veg.Pan fry slowly in a little oil before putting under the grill for a delicious hot lunch
    01.08.2009 By Gloria Wilding from Prescot
15. Thinly spread a slice of Warburtons brown bread with tartare sauce, add a few crisp lettuce leaves, top with four good quality fish fingers that have gone cold, smother with tomato sauce, add a layer of crisp lettuce leaves and thinly sliced tomato. Finish with a slice of brown bread on top. Serve with beetroot salad . Scrumptious!!!
    01.08.2009 By John Mcglashan from Kirkcaldy