1. For the egg and mustard salad, bring a pot of water to the boil and boil eggs for 8 minutes. Refresh in iced water, then roughly cut into large cubes. Combine with celery, mustard, olive oil, mayonnaise and lemon juice, and mix to combine to a chunky egg salad. Season with salt and black pepper.

2. Drizzle sourdough liberally with olive oil and grill on a grill pan until browned and charred in places. Place the slices on a serving plate and, using an ice-cream scoop, top each one with a generous scoop of egg salad. Arrange the ham, cheese, a few pear slices, a dollop of Branston Pickle and a few pickled onions and cornichons on top of the bread. Drizzle with a bit more olive oil and grind over a bit more black pepper.

Adam's tip Leftover or stale bread can be turned into all manner of things, from breadcrumbs to porridge to being frozen for future toast. I've even seen sourdough crusts fermented to miso. It seems as if everything is becoming disposable, but bread shouldn't be.

Also try Adam Liaw's fried eggplant and feta fattoush