But why should we bother?
Well Anne Marie has done the maths.
She said “Anyone else noticed the crust ends getting thicker? Crust ends alone can weigh up to 150g ( nearly 20% and therefore approx 20p wasted per loaf!! ). That’s over £30 / year if you go through 3 loaves a week.”
Wanting to be part of the solution and not part of the problem, Anne Marie went on to share these delicious sounding recipes for using up bread crusts:
Break up crusts, add herbs and a little milk to combine.
Add some grated cheese if you wish.
Take a tbsp of the mix and make into a ball shape. Brown off the balls then add to soups and casseroles.
These are easy to freeze too.
Slowly oven cook bacon on a tray.
Once removed place breadcrumbs made from the crusts on the tray, move them around a bit to soak up flavour and
bake on a low heat 120C for 20 mins or until the breadcrumbs have dried out.
Store in airtight container and add as a soup , pasta or use as a salad topping.
Use breadcrumbs to bulk out meatballs. Make a currant bread tea loaf, eggy bread or baked herb and garlic croutons.
Check out Anne Marie’s Facebook page.
Over to you; do you have family members who leave the crusts? What do you do with them to reduce food waste?