Croutons

1. Cut the bread into even cubes of about 2 cm – uneven pieces mean some burn while others stay soft.

2. Put them in a large bowl and drizzle with the olive oil.

3. Add the crushed garlic, thyme, salt and pepper.

4. Toss thoroughly by hand so every cube is evenly coated.

5. Spread on a lined tray in a SINGLE layer so they do not overlap.

6. Bake at 180°C for 12-15 minutes, stirring halfway, until golden and crisp.

Tip: Slightly stale, day-old bread works best. Once completely cold they keep for a week in an airtight box – for salads and soups.