Crackers

Use the packet’s serving suggestion as a starting point; crackers differ greatly in size and thickness. Pair a small handful with cheese, hummus or another topping rather than eating straight from the packet.

Fold the inner wrapping tightly over the crackers and seal it with a clip, or transfer them to an airtight tin. Keep them in a cool, dry cupboard, away from steam and damp.

You can, but freezing is rarely worthwhile: crackers may lose their crispness as they thaw. If you do freeze them, seal them well and let them come fully to room temperature before opening the packet, to limit condensation.

Try them with cheese, pâté, hummus or sliced vegetables, or top them with smoked salmon and a little soft cheese. For a simple canapé, add a small spoonful of chutney and a piece of mature cheddar.

Yes. Crush them finely in a sealed bag with a rolling pin and use them to coat fish or chicken, or to bind meatballs. Since crackers can be salty, reduce any added salt in the recipe.

Cream crackers have less fat: about 12 g per 100 g, compared with 21 g in crackers. Their energy is also lower, at about 435 kcal per 100 g against 480 kcal.

They can be: crackers contain 1030 mg of sodium per 100 g, so the amount you eat matters. If you are choosing between packets, compare the salt information per 100 g and look for an unsalted or lower-salt option.

If they have only softened from exposure to air and smell and look normal, spread them on a baking tray and warm them at 150 °C for about 5 minutes; cool before eating. Throw them away if they are damp, mouldy or smell rancid.