Slice and cube the bread into large chunks, roughly 1 inch.

Then toss the bread in a drizzle of olive oil and a good pinch of salt.

Then prepare the filling, you can add any vegetables or meat you have left to use up in the panade, but all does have to be pre-cooked before adding it to the bread, so while the bread is toasting sauté the vegetables your going to use and cook your chosen meat. It's good flavour with I.e onion, garlic, beans, spinach, bok choy, chicken and sausages.

Bring the broth to a simmer on low heat, you want it to be at least warm so it gives the cooking a head start.

When its all cooked, in a square casserole dish arrange about half of the bread at the bottom of the dish. The bread should fit very snugly. Next, layer about half of the filling and press it so that it goes into the gaps between the bread. Next sprinkle half of the cheese on top of the filling. Then add a second layer following the same pattern.

Pour the warm broth over the top of the panade. It should fill the dish to within a half-inch of the top.

Remove from the oven and let it cool for 10-15 minutes.