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​Herb and Caper Croutons

These croutons, traditionally made with sourdough or ciabatta, are a great way of using up stale bread. You can also use a wheat free or spelt bread. Try them on one of our soups or salads!

Herb and Caper Croutons

Dietary: Vegan


  • 100g stale bread cut into very small cubes
  • 2 cloves garlic, chopped finely
  • Zest of a lemon
  • A large handful of parsley, or a selection of herbs that you like
  • 1 tbsp capers
  • 4 tbsps extra virgin olive oil
  • Salt and pepper


  1. Preheat the oven to 200c/ gas mark 6
  2. Heat a roasting dish in the oven. Add the oil and then the bread and mix well.
  3. Cook in the oven for approximately 10 minutes and then add the chopped garlic and stir in. Return to the oven and roast for another 5-10 minutes, stirring occasionally so that the bread is crispy and golden.
  4. Finely chop the herbs and capers together with the lemon zest.
  5. Add the chopped herbs to the crispy croutons and mix together. Taste and add pepper. You probably won’t need salt as the capers are salty already.


  • Any leftovers can be stored in an airtight box in the fridge and will keep for about 3 days.
  • If you like things spicy add some flaked chilli to the croutons.
  • Vary the herbs that you use - parsley is ideal but basil, chives, dill, sorrel and coriander would also work.

Herb and Caper Crouton Spoon

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