Chicken nuggets

Spread them out on a baking tray and cook from frozen at 200°C (180°C fan) for about 15–20 minutes, turning halfway. Check the packet instructions, as nugget size and coating affect the cooking time.

Yes. Arrange frozen nuggets in a single layer and air-fry at 200°C for about 10–12 minutes, turning or shaking them halfway through; cook in batches if needed so they crisp rather than steam.

Cut open the thickest nugget: the centre should be piping hot, with no pink chicken. For a precise check, the centre should reach 75°C; follow the packet instructions for cooking from frozen.

Cool leftovers promptly, put them in a covered container in the fridge within two hours, and eat within two days. Reheat until piping hot throughout, and only reheat them once.

Try them with chips or potato wedges and peas, sweetcorn or a crunchy salad. They also work in a wrap with lettuce and mayonnaise, or alongside dips such as ketchup, barbecue sauce or yoghurt dip.

They are usually small pieces of chicken, or formed chicken meat, coated in batter or breadcrumbs. The coating turns crisp when cooked; the ingredient list tells you whether the meat is whole pieces or minced and formed.

For a similar bite-sized, crisp option, try fish nuggets or breaded chicken pieces. For a meat-free meal, vegetable nuggets can fill the same role, though their ingredients and cooking times differ.