The classic American brunch dish – ‘the love child of frittata and bread pudding’ – is given the masterclass treatment

Also known variously as “breakfast casserole” and “egg dish”, strata is an American brunch favourite that, according to the great US chef Sohla El-Waylly, is best described as “the love child of frittata and bread pudding”, while the dish’s name comes from the fact that it’s assembled in layers. Like all the best leftovers recipes, those layers are eminently flexible, but what all strata have in common are stale bread and eggs. The rest is largely up to you.

I’ll be honest, rich as it is, strata is not something I’d tackle before lunchtime, so I was relieved to read the late James Villas explain that, “in the South, a strata is traditionally served on an informal dinner buffet or at a casual supper”. Whenever you plan to enjoy it, however, note that, as per America’s favourite cookbook, The Joy of Cooking, if need be the ever amenable strata “can be assembled and refrigerated overnight, then baked the next day, leaving you nothing to do but brew the coffee”. Or mix the bloody marys.

Swap in, swap out and, above all, enjoy this punchy, filling and thrifty dish

No-waste cooking comes in many forms. It doesn’t have to mean cooking banana peel. To me, it means finishing a bag of potatoes before they grow eyes, and making the most of that last awkward bit of cabbage. Even finding a cheeky new way with the sauces and condiments already in the fridge. Using ingredients you’ve already got to make a new recipe is, in my opinion, the most “no waste” of them all. So here’s permission from me to make substitutes – herb for herb, veg for veg, or anything you’ve already got – to make this recipe work for you.

Join Meera Sodha at a special event celebrating the best of Guardian culture on Wednesday 26 November, hosted by Nish Kumar and alongside writers Stuart Heritage and Tim Dowling, with Georgina Lawton hosting You Be The Judge live. Live in London or via livestream – book tickets here.

Laid up with the flu? Suffering with a sore throat? From chicken bhuna to fire honey, this food should get you back on your feet

Hydrate with teas
For Dr Ricardo José, consultant in respiratory medicine, hydration is key: “It’s about taking frequent sips throughout the day to keep the mucous membranes moist.” Immunologist Dr Jenna Macciochi agrees, saying: “I often stir a spoonful of raw honey – nature’s soothing antimicrobial – into a cup of thyme tea (thyme steeped in water), which helps ease irritation and supports respiratory health. I also love marshmallow root tea, which is great for the mucous membranes.”

Our panel proves there’s no magic trick, but one thing’s for sure: they don’t actually go soggy

What’s the best way to prep and cook mushrooms? Should I wipe, wash or simply peel them?
Olivia, by email
“I could witter on about mushrooms all day,” says fungi fan Will Murray, which is good news, because Olivia’s question is somewhat contentious. The chef and co-founder of Fallow, Fowl and Roe, all in London, even grows his own shrooms, and advises his chefs to clean them “at least three times in bowls of cold water”, which brings us straight to the great mushroom washing debate, which has been rumbling on for years.

Writing in the Guardian in 2003, Heston Blumenthal called advice against washing mushrooms in water in case they become waterlogged “nonsense”. He cites Harold McGee, who tested this theory in his book The Curious Cook: “McGee weighed 252g fresh mushrooms, submerged them in water for five minutes, then removed them, blotted the surface moisture and reweighed them.” The result was 258g, which, as McGee noted, is a 16^th of a teaspoon of extra water per mushroom. “This was after five minutes of soaking, so five to 10 seconds of rinsing under running water is going to make no difference whatsoever.”

Got a culinary dilemma? Email feast@theguardian.com