What’s it about? Whether you’re after a quick breakfast, an easy lunch or something a little more impressive, Toasties, Sandwiches & More is full of ideas for making the most of a loaf of sourdough. Created by the team behind Jason’s Sourdough, this cookbook turns an everyday ingredient into satisfying meals, snacks and sweet treats, with recipes designed to work for solo lunches as well as feeding the family.

Six chapters cover Breakfasts, Sandwiches & Slices, Toasties, Showstoppers & Celebrations, Every Last Crumb and Sweets & Puds, so there’s inspiration for using bread to make more than your typical sandwich. The recipes in this book also make use of every last slice and crumb, helping you get more from your loaf while bringing plenty of variety to everyday meals.

Who’s the author? Jason Geary is a fourth-generation master baker whose family baking heritage stretches back more than 120 years. His great-grandfather Sidney opened the family’s first bakery in Leicester in 1906 with a focus on making proper bread, beginning a tradition that Jason continues today.

Jason launched Jason’s Sourdough in 2020, making traditionally fermented sourdough using the bakery’s own mother culture. The bread is fermented for up to 24 hours, with an emphasis on simple ingredients, time and traditional baking know-how.

Recipes we love: Protein French Toast, Chicken Club Melt Toastie, Smoked Salmon and Avocado Stack, Sourdough Soufflé Fish Pie, and Mince Pie Toast Cups.

Perfect for: Sourdough and toastie lovers looking for easy, satisfying ways to turn every slice into breakfasts, lunches, family meals and sweet treats.