Its All About Using Your Loaf

Ready in 1h

Try this Its All About Using Your Loaf recipe, or contribute your own.


2 Spring onions; thinly sliced
50 g Butter
2 tb Caster sugar
1 Orange; Juice of
1 sl Ham
2 tb Dry white wine
2 sl Cheddar cheese; approx 1cm/
1 tb Plain flour
2 Eggs
1 ts Cinnamon
Salt and pepper
1 Lemon; juice of
1/2 Iceberg lettuce; shredded
Salad cress; trimmed
6 tb Heavy Cream
1 ts Grainy mustard
; thickness
1 Cox apple; peeled, cored and
Sunflower oil
6 tb olive oil
2 Spring onions; finely
1 185 gram tin tuna in water;
1 tb Basil; freshly chopped
; sliced
1 ts Cornflour
25 g Bread slice taken from the
1/2 Beefsteak tomato; deseeded
1 White farmhouse loaf

Original recipe makes 1 servings



1 Put 4 tbsp double cream, white wine and grainy mustard in a small saucepan. Mix together and heat through. Season. Keep warm over a gentle heat. 2 Fill a deep frying pan about two- thirds with sunflower oil suitable for deep fat frying and heat. 3 Thinly slice two pieces of bread and cut out two 4x10cm discs. Cut out the same size discs from the cheese and one from the ham. Put a disc of cheese on the bread, followed by a disc of ham and another slice of cheese and finish with the second disc of bread. 4 Seal by pinching the bread round the edges. In a bowl mix together the flour and one egg. Dip the sandwich in the mixture and deep fry until golden. Serve with the mustard sauce. 5 Put the 25g/1oz piece of bread in a food processor and process for about 10-20 seconds to make breadcrumbs and put in a bowl with the finely chopped spring onions, tuna, basil and 1 egg. 6 Season and mix together thoroughly. Form the mixture into burgers or use a ring mould (approx 7cm/3" diameter). Heat a shallow frying pan with 2 tbsps olive oil. Fry the burgers until golden on both sides. Keep warm. 7 In a bowl mix the diced tomato, cress, sliced spring onions, 4 tbsp olive oil and the lemon juice. Arrange the tuna burgers on a plate with the lettuce and garnish with the tomato dressing. 8 Cut a slice of bread from the loaf, about 2 1/2cm/1" thick and remove the crusts. Melt 25g/1oz butter in a frying pan. In a bowl mix 2 tbsp double cream, cinnamon and 1 tbsp caster sugar. Dip the bread in the mixture and fry until golden on both sides. 9 Remove from the pan and keep warm. In the same pan melt another 25g/1oz butter and 1 tbsp sugar, add the apples and caramelise. 10 Mix together the orange juice with the cornflour. Put in a small saucepan and heat through until it thickens. Cut the french toast in half, arrange on a plate with the caramelised apples and pour on the orange sauce. NOTES : Chef - Tony Tobin Recipe by: Ready Steady Cook

Alert editor   
Calories Per Serving: 1940 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

Date My private notes
Add your own private notes with BigOven Pro!

Take your recipes anywhere

Save to your recipe box and bring to the store with free BigOven membership!

Recipe Links

Link in another recipe. What would you serve with this?

There are no reviews yet for Its All About Using Your Loaf. Be the first to review it!

Rating (optional):

sign in to add your comment

Get seasonal ideas by email


There are no reviews yet. Be the first!

Add unlimited recipes. Remove ads. Custom folders. Find recipes for your diet. Try BigOven Pro Free