Surplus Supper: Herby Cheese Bread

18 December 2020

A tasty alternative to bread to accompany a hearty soup or salad or delicious served on its own as a snack. A great way to use up left over fresh herbs and any cheese you have in the fridge over the festive season.

Serves 6-8
Prep time: 25 minutes
Cooking time: 35 minutes


  • 250g self-raising flour
  • 1 tsp bicarbonate of soda (alternatively use baking powder)
  • 2 eggs
  • 80ml vegetable or mild olive oil
  • 135g courgettes, top tailed and grated
  • 40g fresh mixed herbs, finely chopped
  • 200g Alpro Plain or Greek style alternative to yogurt
  • 100g cheddar cheese, finely grated
  • ½ tsp salt and freshly ground black pepper


  1. Preheat the oven to 180ºC fan, 200ºC conventional, gas 6.
  2. Line a 24 x 24 cm tin with baking parchment.
  3. Place the flour, bicarbonate soda, eggs and oil in a large bowl and mix together.
  4. Stir in grated courgettes, herbs, Alpro Plain or Greek-style alternative to yogurt, cheese and seasoning, stir well to combine
  5. Pour into the prepared dish or tray and smooth over the top.
  6. Cook in the oven for 30-35 mins until an inserted skewer comes out clean.
  7. Remove from the oven and turn out on to a wire rack to cool. Ideally served warm.
  8. Store in an airtight container and eat within 3 days. This dish freezes well

Top tips:

You can use any combination of fresh herbs and cheese. Use whatever you have in your fridge or larder. you may have in your fridge – crumbled or grated. You can also try switching the courgette with pumpkin or squash.

Download the recipe PDF