Crackers

Seal them in an airtight tin or container as soon as you have finished serving them; a folded-open packet will let in moisture and soften them. Keep the container in a cool, dry cupboard, not beside the kettle or hob.

Spread them in a single layer on a baking tray and warm them at 150 °C for 3–5 minutes. Let them cool completely before eating or sealing them away, as they crisp up as they cool.

Try cream cheese with cucumber, cheddar with chutney, or hummus with roasted pepper. Add moist toppings just before serving so the crackers do not turn soggy.

Plain, sturdy crackers let the flavour of a strong cheese come through, while seeded or multigrain ones are a good match for milder cheeses. For a cheese board, serve them separately from wet accompaniments such as chutney.

Yes. Crush them finely for a coating on fish or chicken, or mix the crumbs into a meatball mixture; use them in place of breadcrumbs by volume. Since crackers can be salty, taste the mixture before adding extra salt.

Serve them whole on the side for dipping, or crumble them over the soup just before eating for a crunchy topping. Keep them separate until serving so they do not soften in the bowl.