Corn flakes

Maize grits are cooked with water, rolled into thin flakes, then toasted until crisp. Commercial flakes may also contain malt, sugar, salt or added vitamins.

Fold the inner bag closed or transfer the flakes to an airtight container, then store them in a cool, dry cupboard. Keep them away from steam and moisture, which quickly makes them soft.

Try them with yoghurt and sliced banana, berries or stewed fruit. Add the flakes just before eating so they stay crunchy.

Yes. Crush them into coarse crumbs, dip the pieces in beaten egg, then press them into the crumbs. Bake on a lightly oiled tray at 200 °C until golden and cooked through; check that poultry reaches 75 °C in the centre.

Use panko breadcrumbs for larger, airy flakes, or ordinary breadcrumbs for a finer crust. Crushed unsweetened puffed rice cereal also works; avoid sweetened flakes for savoury dishes.

Maize itself is gluten-free, but some corn flakes contain malt made from barley, and production can involve contact with gluten-containing grains. If you need to avoid gluten, choose a product labelled gluten-free and check its ingredients.

Milk seeps into the thin toasted flakes and softens their crisp structure. Pour the milk over just before eating, or add the flakes to the bowl a handful at a time.