Instructions: Cut four slices of dayold bread into 25mm cubes. Toss the cubes in 3 to 4 level tbsp readymade pesto mixed with 1 tbsp olive oil in a polythene bag. Tip into a small roasting tin lined with foil. Cook on the grid shelf on the floor of the roasting oven for about 8 minutes until golden then transfer to the simmering oven for 10 to 15 minutes until crisp. Store in an airtight container for up to two days.

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