Okay I’m sorry if I’m skipping you guys to the end, mentally. But bread sauce. It’s a funny thing, isn’t it?
I didn’t eat bread sauce until I was 23. My dad is a Yorkshireman, and we never, ever, ate turkey for Christmas. So I learnt these traditions via my ex and his family who love their turkey, their bread sauce and cranberry sauce.
The name of it just sounded so gross – sauce made out of bread?! But like Yorkshire puddings (served before the main roast, alone with only a pool of rich gravy, thank you very much) or a plate of thickly sliced bread placed in the middle of the table, bread sauce is a thrifty and delicious way to stretch expensive meat further.
But chucking it?! No way! If something is just, almost just, bread and milk – well, there’s loads we can do.
I made these fritters for breakfast one morning. I said “Would you like a fritter?” “Hmmmmm, K” (she’s 13). I stood at the cooker, cooking more. She sat and ate, just a foot away from me. “IS THIS A SPROUT, MOTHER?” “Well, it’s Christmas leftovers babes”. Reader, she ate the sprout. And the sprout was good.
May I suggest that, when you’re clearing the table after Christmas dinner and you’re looking at the bread sauce, please please don’t just scrape it into the bin. Wheat and milk are resource heavy to farm, so please don’t think that they’re nothing it’s just a small thing. It’s not you know it’s not. Squish all of those bits and scrapings into one happy fritter and trick *all* the haters into loving the leftover.