Panzanella is a zero-waste dish from Tuscany and Umbria that’s usually made by soaking stale bread in water to soften it. Here, to increase the flavour, I’ve also used tomato juice to soften the bread further, a trick I picked up from Tito Bergamashi, the former head chef of Petersham Nurseries in London, with whom I worked on launching the banquets at Wilderness festival. I used a stale wholemeal sourdough, but any real bread will do (white and brown sandwich bread, or bread made using the Chorleywood process (a way to make yeasted bread quickly), isn’t so nice served wet, so that’s best saved from the food waste bin by toasting or frying).
