Olive, Sun-dried Tomato and Red Onion Bread Pudding

Per serving (175g) Calories 193, Fat 4.6g, Saturates 0.6g, Carbohydrate 31g, Sugars 4.1g, Fibre 4g, Protein 8.3g, Salt 0.83g

Serves: 4

This is a great way to revive old bread! These savoury bread puddings make a tasty lunch or are great as a side for a meal instead of bread.

• 300ml (1¼ cups) soya milk

• 2 tbsp ground flax seed

• 2 tbsp nutritional yeast

• Pinch salt

• 225g (8oz) stale or day old bread, diced

• 1 red onion, sliced

• 10 olives, chopped

• 4 sun-dried tomatoes, chopped

• 1 tbsp rosemary, chopped

• 1 tbsp thyme, chopped

1 Pre-heat the oven to 200°C/400°F/Gas 6, then mix the soya milk, flax seed, nutritional yeast and salt together.

2 Next, add the bread, red onion, olives, sundried tomatoes, rosemary and thyme to the soya milk and mix well. Leave for 20 minutes until the soya milk is fully absorbed.

3 Transfer the mixture into ramekins and bake in the oven for 30-35 minutes until the top is golden and crispy.

Potato Skins stuffed with Pulled BBQ Banana Peel

Per serving (119g) Calories 159, Fat 2.8g, Saturates 1.3g, Carbohydrate 31g, Sugars 14g, Fibre 3g, Protein 0.6g, Salt 1.1g

Makes: 8

Banana skins are nutritious and, if prepared well, delicious! If you bake potatoes for use in mash or potato cakes, keep the skins and stuff them with this BBQ banana peel for a great, zero-waste lunch.