Chicken fillet

Pat it dry, season it and cook in a lightly oiled hot pan for about 5–7 minutes per side, depending on thickness. It is ready when the centre reaches 75 °C; rest it for a few minutes before slicing.

Bake fillets in a preheated oven at 200 °C for about 20–25 minutes, turning once if they are thick. Check the thickest part reaches 75 °C, as cooking time depends on the size of the pieces.

Keep it covered in the fridge, on the bottom shelf so its juices cannot drip onto other food, and cook it within a couple of days. Freeze it if you will not use it in time, then thaw it in the fridge.

Its mild flavour works well with lemon, garlic, herbs and spices. Use it in chicken curry, fajitas, salads or pasta, adding cooked pieces near the end so they stay tender.

Yes. Turkey fillet works in most recipes that call for chicken fillet; it is often larger, so cut it into similar-sized pieces and check the centre reaches 75 °C.

The inner fillet is the small, tender strip attached underneath the chicken breast. It cooks faster than a whole breast fillet, so watch it closely in a pan.

Check the thickest part with a food thermometer: it should reach 75 °C. Keep raw chicken and its juices away from ready-to-eat food, and wash your hands and utensils after handling it.