The present food situation means it's even more important not to waste food. Stale bread and crusts make an appetising Cheese pudding. This amount serves two.

½ pint (250 ml) milk

2 eggs - separated

3 oz (75g) grated cheese - whatever you have

3 oz (75g) breadcrumbs

freshly ground black pepper and chopped chives.

Warm the milk and add the breadcrumbs, egg yolks, most of the grated cheese (save a little for the top of the pudding), pepper and some chopped chives. Whisk the egg whites until they form stiff peaks and fold them into the cheese mixture. Pour into a buttered pie dish, sprinkle over the remaining cheese and bake in a hot oven for about 20 minutes until well risen and golden brown. This is good with a green salad.

Paul Cleave