Wasting fresh food is never desirable, but it can often be tricky to think how to use leftover ingredients creatively - bread especially. 

To celebrate National Bread Week (10-15 Sept), here's three delicious recipes for using up those leftover loaves. 

You'll be buying sliced pans just to make these tasty dishes...

BREAD, SHALLOT & TOMATO TART

Prep: 10 minutes

Cook: 20 minutes

Serves 4

Ingredients:

1 tbsp oil

4 echalion shallots, halved lengthways (200g)

50g butter, softened

4 slices Wholemeal Bread (approx.140g)

2 tbsp sun dried tomato paste (50g)

50g Cheddar cheese, grated

2 tomatoes, thickly sliced

1 tbsp chopped chives

Method:

Preheat the oven to 200oC, gas mark 6.

Heat the oil in a small frying pan and fry the shallots for 4-5 minutes until golden.

Meanwhile, butter the bread and press into a 20cm square tin in a single layer, butter side down, coming up the sides a little. Spread with the tomato paste and scatter over half the cheese.

Arrange the shallots and tomatoes on top, overlapping them as you go. Sprinkle over the remaining cheese and the chives. Bake for 20 minutes until golden.

FULL IRISH BREAKFAST FRITTATA

Prepare: 15 minutes

Cook: 15 minutes

Serves 4

Ingredients:

1 tbsp oil

4 rashers smoked back bacon, diced

150g chestnut mushrooms, quartered

150g cherry tomatoes

100g baby spinach

5 medium eggs, beaten

2 tbsp milk

200g Irish Soda Bread

Method:

Heat the oil in a 23cm frying pan and fry the bacon and mushrooms for 3 minutes, add the tomatoes and spinach and cook for a further 2 minutes until spinach has just wilted.

Meanwhile, mix together the eggs, milk and seasoning in a large bowl, dip in the bread and leave to soak while the bacon mixture is cooking.

Pour the bread mixture into the pan and gently mix, then spread to the edge of the pan, cook on a gentle heat for 4-5 minutes until set on the bottom. Place the pan under a preheated grill for a further 3-4 minutes until golden and just set. Allow to cool slightly before removing from the pan.

Chef tip:

Great to use up leftover cooked sausages, just slice and add to the egg mixture. For a vegetarian version, replace the bacon with extra mushrooms and tomatoes.

SALMON WITH CRUNCHY TARRAGON CRUMB

Prep: 10 minutes

Cook: 20 minutes

Serves 4

Ingredients:

3 slices medium wholemeal bread (100g)

50g walnuts

4 spring onions, sliced

3 sprigs tarragon, leaves only

4 salmon fillets (approx. 500g)

Method:

Preheat the oven to 200oC, gas mark 6.

Place the bread, walnuts, spring onions, tarragon and seasoning in a food processor and blitz to give a coarse crumb.

Press onto the salmon fillets and place on a greased baking tray. Bake for 20 minutes until golden and salmon is cooked throughout.