SASPAN/SOSPAN*

As it was Food Waste Day last week I made this seasonal version of a panzanella (recipe below) and had a good chat with Aislinn Barrett, Head of Corporate and Social Responsibility at Airfield Estate about how we can reduce food waste. Here's the recipe: Spring Panzanella Ingredients -Serves 2 Red Wine Vinaigrette 1/2 finely diced shallot 2 tablespoons red wine vinegar 6 tablespoons extra-virgin olive oil Salt and pepper Croutons About 4 slices day-old sourdough bread (approx