Croutons

Cut the bread into cubes, toss with a little olive oil and seasoning, then spread in one layer on a baking tray. Bake at 180 °C for about 10–15 minutes, turning once, until crisp and golden.

Yes. Toss bread cubes with a little oil, then fry over a medium heat for about 6–8 minutes, stirring often so they brown evenly without scorching.

Use day-old sourdough, farmhouse or other sturdy bread: it holds its shape and crisps well. Fresh bread works too, but dry the cubes in a low oven for a few minutes first so the centres do not stay soft.

Cool them completely before storing, or trapped steam will soften them. Keep them in an airtight container at room temperature; if they lose their crunch, spread them on a tray and bake at 160 °C for 4–5 minutes.

Scatter them over Caesar salad, tomato soup or French onion soup, or add them to a green salad for crunch. Garlic croutons also go well with creamy vegetable soups.

Yes: crush plain croutons finely and use them as a coating or binder in much the same way as breadcrumbs. Seasoned croutons can make a dish saltier or add garlic and herbs, so choose plain ones for a neutral result.

Hard, dry croutons can be difficult to chew and may pose a choking risk for young children. For a child who is ready for bread, offer soft bread in age-appropriate pieces instead, and supervise them while eating.

Some seasoned croutons are particularly salty: the seasoned type listed has 1,333 mg sodium per 100 g, compared with 418 mg in the plain crouton listed. Homemade croutons let you control how much salt you add.