Mini cracker

Seal the packet tightly or transfer the crackers to an airtight tin, then keep it in a cool, dry cupboard. Keep them away from steam and strong-smelling foods, which can make them stale or affect their flavour.

They work well with hummus, soft cheese, pâté, dips and sliced vegetables. For a quick snack, top each cracker just before serving so wet toppings do not soften it.

Yes. Crush them finely in a sealed bag with a rolling pin, then use the crumbs to coat fish, chicken or vegetables before baking or frying. Season lightly first, as some crackers are already salty.

Mini crackers are usually thin and crisp, while minibreads tend to be thicker and more bread-like. Minibreads have 4.2 g of fibre per 100 g, compared with 3.5 g in mini crackers.

Yes: crush them to a fine crumb and use them in meatballs, savoury bakes or as a crunchy topping. Their seasoning can change the flavour, so taste the mixture before adding extra salt.

Fresh mini crackers should snap cleanly and smell mild and toasted. If they have gone soft, smell stale or taste rancid, discard them.