Luncheon meat

No: it is already cooked, so you can slice it straight from the tin for sandwiches. Frying or grilling it is optional and gives the outside a browned, savoury crust.

Cut it into slices about 5 mm thick and fry in a lightly oiled pan over medium heat for 2–3 minutes on each side, until browned. It releases some fat as it cooks, so you usually need very little oil.

Try it in a fried luncheon meat sandwich, or dice it into a potato hash with onion and leftover cooked potatoes. It also works in a toasted sandwich with cheese or in a fried rice dish.

Refrigerate it promptly in a covered container rather than leaving it in the opened tin, and use it within 3 days. Keep unopened tins in a cool, dry cupboard and discard any tin that is swollen, leaking or badly dented.

Yes. Slice it first, place baking paper between the slices and freeze in an airtight container; this makes it easier to take out only what you need. Thaw it in the fridge, as the texture may be softer after freezing.

Luncheon meat is usually a finely minced, formed cooked meat product, while canned ham is made from ham and has a more recognisable meat texture. Canned ham has 20.5 g protein per 100 g, compared with 13 g in luncheon meat.