Toast

A sturdy, evenly sliced loaf browns most reliably; thicker slices suit toppings such as beans or eggs, while thinner slices turn crisp quickly. Day-old bread often toasts especially well because it is drier.

Put the bread on a rack beneath a hot grill and toast it for about 1–2 minutes per side, watching closely and turning when golden. Grill temperatures vary, so stay nearby: bread can go from browned to burnt quickly.

Toast one side of the bread, turn it over, then top the untoasted side with sliced or grated mature cheese. Grill for 2–3 minutes, until the cheese is bubbling and golden; add Worcestershire sauce or sliced tomato before grilling if you like.

Baked beans, scrambled eggs, mashed avocado and sardines are classic savoury toppings. For a sweet option, try butter with marmalade, or peanut butter with sliced banana.

Toast the bread until it is well browned and add wet toppings just before serving. For beans, spoon off excess sauce first; putting the toast on a rack rather than a plate helps prevent steam softening its underside.

You can freeze toasted slices once they have cooled, then reheat them straight from frozen in a toaster or under the grill until hot and crisp. For better texture, freeze bread before toasting and toast the slices directly from frozen.

Yes: use it for Welsh rarebit, cheese on toast or beans on toast, or cut it into croutons for soup and salad. For croutons, cube the toast, toss with a little oil and seasoning, and bake at 180 °C until crisp, about 5–10 minutes.