As the nights drawn in, soup is making its seasonal comeback in my household – and likely yours, too. So if your soup is on the loose side, add a little to thicken it up. Toss with olive oil, salt, pepper plus bacon lardons and grated parmesan. Then, place atop your favourite soup with a scattering of more grated parmesan and chopped parsley. Blitz a slice or end of bread, until it forms breadcrumbs then toss with olive oil, salt and pepper before frying, or roasting at 180oC, until crisp and golden.