Why Waste? Season Two: Stale Bread

After a hugely successful first season, Why Waste? - the video series by Fine Dining Lovers that shows us how to turn kitchen waste and leftovers into truly delicious food - makes a welcome and timely return.

S.Pellegrino and Food for Soul confirm their commitment to reduce food waste and bring you the second season of Why Waste? with Massimo Bottura, Dominique Crenn, Sat Bains and Cesar Troisgros. 

This time, chef Massimo Bottura is calling on some of his friends to share their secrets for turning waste into taste in their restaurants with some ingenious recipes. His friends happen to be among the world’s best chefs, and in this episode dedicated to using up stale bread, Bottura calls on Sat Bains and Dominique Crenn.

Bread is one of the most wasted foods, with as much as a third of the bread made in the world thrown away - that’s 240 million slices a year. But as Bottura says, "bread is gold", and what people throw away can, with a little knowledge and creativity, be transformed into something extraordinary.

Dominque Crenn inspires us with a recipe for stale bread and tomato mille feuille. Crenn, the first female chef to be awarded three Michelin stars in the US, combines an Italian and French philosophy for a glossy vegan mayonnaise, toasted bread, fresh tomatoes and breadcrumbs, which are turned into an elegant and delicious mille-feuille.

Sat Bains, with the team at his Nottingham restaurant, Sat Bains With Rooms, shows us how to make light and crunchy deep-fried crackers, topped with a smoky-umami scallop roe taramaslata. It’s a light and airy snack with a little bit of acidity and a pungent note from the roe - perfect before a meal with a glass of wine.