Minced chicken

Brown it in a hot pan, breaking it up as it cooks. The Food Standards Agency advises cooking poultry until it reaches 75°C for 30 seconds, or 70°C for 2 minutes; check the thickest part with a food thermometer.

Mix the mince gently with finely grated onion and breadcrumbs soaked in a little milk; avoid squeezing the mixture tightly. Bake or fry the meatballs until safely cooked through, then serve them in sauce to keep them juicy.

Use it for chicken meatballs with tomato pasta sauce, chicken burgers, or a quick curry. For a curry, brown the mince with onion and spices before adding tomatoes and simmering until cooked through.

Keep it covered on the bottom shelf of a fridge at 5°C or below and use it within 1–2 days, or by its use-by date if sooner. Keep it separate from ready-to-eat foods.

Yes. Freeze it before its use-by date, in a sealed container or freezer bag; defrost it in the fridge and cook it within 24 hours of fully defrosting.

Yes. Chicken has a milder flavour, so brown it well with onion, garlic and herbs, then simmer it in the tomato sauce until fully cooked.

Yes: minced chicken has 8.1 g of fat per 100 g, compared with 10.4 g in beef mince.