Zero Waste: Yesterday’s Bread with Scallop Roe Taramasalata by Sat Bains

Why Waste? is back. The Fine Dining Lovers series that shows you how to turn your kitchen food waste into delicious dishes, with recipes and tips by some of the world's best chefs, makes a welcome and timely return.

Every year 240 million slices of bread get wasted, so this episode of Why Waste? shows us what we can do with it before it ends up in the garbage. This recipe is by Sat Bains, one of the UK's leading chefs, known throughout the world for his endless creativity and no-nonsense approach to fine dining. 

"Any ingredient has the potential to be at the top end," says Bains. Here he uses up stale bread with an elegant spin, befitting his two-Michelin-star restaurant, Sat Bains with Rooms, in Nottingham. 

Turning stale bread into light and crunchy deep-fried crackers topped with a smokey umami scallop roe taramasalata, he makes the perfect snack, proving that bread really is gold.