Croutons for soup

Wendy Barrie: Food writer

You can also use bread crusts in this recipe.

Ingredients: serves 2

2 slices bread
15 ml rapeseed oil (or light vegetable oil)
25 g butter

Method:

Cut bread into small cubes.
Simply heat oil and butter in a frying pan - the butter gives extra flavour and the oil prevents the butter burning. When it is pretty hot, reduce heat to medium and add the cubes.
Using a wooden spoon or spatula, keep the cubes moving in the pan and roast for a couple of minutes until golden.

Recipe tips:

Alternatively if you have the oven on anyway you can do this on a baking tray instead by spreading out cubes and drizzling with oil and melted butter.

You can store croutons for a week in the fridge so make extra for another day.