Marian Finucane

    Saturday, Sunday, 11 - 1pm

    Food and drink


    Chef Donal Skehan - How not to waste bread...

    Bread – be it stale or nearly stale – often ends up in people’s bins...

    My favourite ways of using up stale bread is for Bread and butter pudding, Ribollita (an Italian peasant soup which uses the stale bread to thicken it), also ideal for whizzing up in a blender to breadcrumbs, which can be frozen in resealable bags, for use in stuffing, crusts for meat and fish. Or best of all fried in a little olive oil with herbs and garlic to be sprinkled over freshly cooked pasta. (pangratatto).

    I also freeze bread I know I'm going to toast. You pop frozen slices in the toaster.


    Pangratto Recipe – for sprinkling over freshly cooked pasta

    2–3 chunky pieces of stale wholemeal bread
    1 garlic clove
    1 red chilli deseeded and finely chopped
    1 sprig of fresh rosemary
    a good glug of olive oil.

    For the pangrattato, give the bread and garlic a quick whizz in a food processor so you have breadcrumbs with a bit of texture.

    In a large frying pan heat a generous glug of olive oil until hot. Add the whole rosemary sprig and the chilli, and fry for about 1–2 minutes.

    Add the breadcrumbs and continue to cook for a couple of minutes until they become crisp and golden. Set aside on a plate on a sheet of kitchen paper, which will soak up any excess oil and leave the savoury crumbs nice and crispy. Discard the rosemary sprig.

    Chef Donal Skehan - How not to waste eggs...

    Sometimes we don’t get to finish all the eggs in the box....any tips on what to do with those nearing their use by date?

    Older eggs are good for turning into hard boiled eggs because older eggs are easier to peel than fresher ones. They are perfect for salads or sandwiches.

    Fresher eggs are perfect for poaching.

    Egg whites freeze brilliantly and are perfect for use in meringues. Again you can use ice cube trick. Just leave to come to room temperature and they are ready for use.

    Egg yolks can be used for sauces, dressings, carbonara, mayonaise.

    Mayonaise will keep for 2-3 days in the fridge but as with everything best eaten there and then.

    This mayo recipe makes enough for four people.

    1 egg yolk
    1/2 tsp dijon mustard
    2 tsp white wine vinegar
    a pinch of sea salt
    100ml (4fl oz) sunflower oil/ 2 tbsp extra virgin olive oil

    Place the egg yolk, mustard, vinegar and salt in a clean bowl. Pour the oils into a measuring jug that is easy to pour from. Steady the bowl by placing on a damp tea towel as both hands will be occupied. With a large whisk in one hand and the jug of oil in the other, start to whisk the contents of the bowl, adding the oil drop by drop to start with. Be careful not to add too much oil too quickly as this may result in the mixture splitting. You can increase the oil to a thin stream once the mayonnaise starts to thicken. Be patient!

    Keep whisking until you have added all the oil and the mayonnaise is thick.

    Marian Finucane

    Latest Show

    Marian Finucane on Twitter

    Presenter: Marian Finucane

    Schedule Open Schedule