This is a great recipe if you have some stale bread, it has to be good bread and certainly not white sliced. I used my personal favourite elderflower sourdough from Staff of Life bakery.

Ingredients (serves 2-4)

100g of stale bread
4 medium tomatoes
1 roasted red pepper
2 garlic cloves
Half a red onion
2 tbsp of capers
Olive oil
Red wine vinegar
Salt and pepper
1 tsp chilli flakes (optional)


First roast the pepper under a hot grill or on a barbecue, you want the skin to blacken all over. As soon as it is cover it with cling film and set aside for 15 minutes. After 15 minutes the steam should have loosened the blackened skin and will be easy to peel with your hands. Discard the skin and chop up the flesh into bite sized slices. You can use roasted peppers from a jar which work just as well.

Cut the tomatoes into slices or chunks and add to a large bowl along with the juices. Then add the peppers with its juices. Thinly slice the red onion and garlic and add to the bowl. Tear up the bread into bite size chunks and add to bowl along with the capers which should be washed and excess water squeezed out. Add two glugs of the olive oil (which also must a good quality one) and about 3 teaspoons of the red wine vinegar.

Season with salt and pepper and a pinch of the chilli flakes if using. Mix well and set aside for about half an hour to let the bread soak up the tasty liquid.

After half an hour tear up the basil leaves and add to the bowl with a squeeze of lemon. Mix well for a final time and serve.