Lean beef mince

Heat a little oil in a hot pan and brown the mince in batches, leaving it briefly undisturbed so it colours before you break it up. Add it to the sauce rather than frying it for too long; a slow simmer in tomato or stock helps keep it moist.

Use it for spaghetti bolognese, chilli con carne or cottage pie. For cottage pie, simmer the browned mince with onion, carrot and stock, then top with mashed potato and bake until golden.

Yes, but they can be less juicy than burgers made with fattier mince. Shape the meat gently into patties, chill them briefly so they hold together, and cook them right through.

Cook it until steaming hot throughout, with no pink remaining. The Food Standards Agency’s equivalent safe cooking guidance is 75°C for 30 seconds; minced meat needs thorough cooking because bacteria can be mixed through it.

Freeze it before the use-by date, in a sealed pack or freezer-safe container. Defrost it in the fridge and use within 24 hours; don’t refreeze it raw after thawing.

Lean beef mince has 3 g of fat per 100 g, compared with 4.2 g in beef mince. Check the pack description when buying, as mince with more fat can make a juicier burger or richer sauce.

You can use it in dishes such as a stew or curry, but the texture and cooking time will change: mince cooks much faster and won’t give you tender chunks. Add it later in the cooking, browning it first.