Part of the charm of a Refreshi Surprise Bag is exactly what the name promises: you don't know what you're getting until you open it. That element of surprise is what keeps things interesting — but for first-timers, it can also feel a little intimidating.

What do I do with five sourdough rolls and a tub of hummus? How do I turn a deli bag into dinner? And what if I end up with three croissants and a slice of quiche — again?

Here are five approaches to making the most of whatever your Surprise Bag delivers.

1. The Bakery Bag: French Toast and Bread Pudding are your best friends

Bakery bags are among the most common on Refreshi — and slightly stale bread is secretly one of the most versatile ingredients in your kitchen. When bread is a day or two old, it absorbs egg and milk more readily, making it perfect for:

French Toast: Beat 2 eggs with a splash of milk, a pinch of cinnamon, and a teaspoon of vanilla. Soak slices for 30 seconds per side and fry in butter until golden. Works with sourdough, brioche, ciabatta, seed loaf — anything.

Bread Pudding: Layer bread slices in a baking dish, pour over a mixture of eggs, cream, sugar, and vanilla, and bake at 180°C for 30–35 minutes. A showstopper dessert from leftovers.

Croutons: Cube any dense bread, toss with olive oil, garlic, and salt, and bake at 200°C for 10–12 minutes. Instant salad upgrade.

2. The Deli Bag: Build a mezze platter or a proper loaded sandwich

Deli bags from premium delis tend to contain a mix of prepared items — cold meats, cheeses, spreads, marinated vegetables, or ready salads. The easiest approach: build a mezze platter. Arrange everything on a board with some crackers or bread from another bag and you have an impressive spread for two to four people with minimal effort.

Alternatively, the loaded sandwich. Stack whatever cold cuts, cheeses, and spreads you have on good bread with some lettuce and pickles. The randomness is the point.

3. The Prepared Meals Bag: The remix

Restaurant or café bags often contain complete prepared dishes — a pasta, a curry, a soup, a rice dish. These are ready to eat as-is, but they also remix well. A leftover curry becomes the filling for a quick flatbread wrap. A pasta dish gets turned into a baked pasta with extra cheese on top. Soup is always better the next day with a poached egg.

4. The Fresh Produce Bag: The everything stir-fry

Supermarket bags frequently contain a mix of fresh produce approaching its best-before date. The solution for almost any vegetable combination: the stir-fry. Heat oil in a wok or large pan, add your hardest vegetables first (carrots, broccoli), then softer ones (courgettes, peppers, mushrooms), finish with a sauce of soy, ginger, garlic, and sesame oil, and serve over rice or noodles. Five minutes. Minimal waste.

5. The Mixed Bag: The frittata is your friend

When you have a genuinely random mix — some cheese, leftover vegetables, a bit of cold meat, some herbs — make a frittata. Beat 6 eggs with salt and pepper. Fry your fillings in an oven-safe pan, pour the eggs over the top, cook on the stove until the edges set, then finish under the grill for 3–4 minutes. A frittata is essentially a surprise bag in egg form.

Tips for flexible cooking

Keep these pantry staples on hand and you can make a meal out of almost any Surprise Bag: eggs, rice or pasta, soy sauce, olive oil, garlic, onions, canned tomatoes, and a block of hard cheese. These are the bridge between whatever arrives in your bag and something genuinely delicious.

If you're new to flexible cooking, Ottolenghi's approach to using what you have is a good starting point. The idea: treat your bag like a market haul and build from there.