Corned beef

No. It is already cooked, so you can eat it cold in a sandwich or warm it through in a pan; frying it is for colour and crisp edges, not to make it safe to eat.

Chill the tin first, then open it and slice or crumble the meat while it is firm. Fry it in a lightly oiled, non-stick pan over a medium heat for about 5–8 minutes, turning once it has formed a brown crust.

Transfer leftovers to a covered container and refrigerate promptly; use them within 2 days. Don’t store the meat in the opened tin, and discard it if it has been left at room temperature for more than 2 hours.

Corned beef hash is a classic: fry diced potatoes and onion until golden, add crumbled corned beef and cook until hot and crisp in places. It is also used in corned beef pie, often with potato or a little mustard in the filling.

Try it with mustard or piccalilli, sliced gherkins and crisp lettuce; sharp, tangy flavours balance the salty meat. For a toasted sandwich, pair it with cheese and mustard.

No. Tinned corned beef is cooked, cured beef that is pressed into a loaf and can be eaten straight from the tin. Salt beef is usually a brined joint, cooked slowly until tender and then sliced.

Chopped cooked roast beef or leftover brisket works well; season it with a little salt and pepper, as it may be less salty than corned beef. For a similar ready-to-eat texture, pressed beef is another option.