All-bran cereal

Pour milk over it just before you eat, rather than leaving it to stand. For a crunchier bowl, add the cereal in small handfuls as you go.

Yes. Crush it for a coarse, fibre-rich topping on muffins or fruit crumble, or stir it into muffin batter; soak it briefly in the recipe’s milk first so it softens instead of drawing moisture from the bake.

Keep it in a tightly closed packet or airtight container in a cool, dry cupboard. Moisture makes the cereal lose its crunch.

Milk or yoghurt softens its firm, bran-rich texture; banana, berries, raisins and chopped nuts add sweetness or crunch. Add fresh fruit just before serving so the bowl stays lively.

Crushed cereal can stand in for breadcrumbs in a savoury coating or topping, but it is usually sweeter and more strongly flavoured. Use plain, unflavoured bran cereal and season the mixture to balance it.

No. All-Bran Original is typically made as small, firm bran pieces, while bran flakes are thin flakes. The listed bran flakes have 15.2 g of fibre per 100 g, compared with 29 g in All-Bran cereal.

Standard All-Bran cereal is made from wheat bran and is not suitable for someone who must avoid gluten. Recipes differ, so check the ingredients and allergen information on the packet, especially for flavoured varieties.

A 30 g serving provides 8.7 g of fibre. Add milk or yoghurt and fruit if you want a more filling bowl.