Raisins

A small handful, about 30 g, is a practical portion: it provides 90 kcal and 1.3 g of fibre. They are concentrated dried fruit, so a handful is easy to eat quickly.

No: you can stir them straight into cakes, buns and fruit loaves. If they feel very dry, soak them in warm water for 10–15 minutes, then drain and pat dry; tossing them in a little flour can help stop them sinking in the batter.

Cover them with hot water for about 10 minutes, then drain. For a soft filling in pastries or buns, simmer them briefly with a splash of water until plump, and cool before using.

Seal them in an airtight container and keep them in a cool, dry cupboard, away from sunlight. If they become hard, soak the amount you need rather than storing them wet.

Yes, swap them one-for-one in baking, porridge or savoury rice dishes. Raisins are often darker and have a more pronounced flavour, while sultanas tend to be lighter and softer, so the result may taste a little different.

All are dried grapes, but they usually come from different grape types: raisins are often made from darker grapes, sultanas from pale seedless grapes, and currants from small Black Corinth grapes. Currants are not dried blackcurrants.

They add sweet, chewy contrast to pilau rice, couscous, tagines and spiced stews. Try them with toasted nuts and onions in a savoury rice stuffing, or stir them into porridge with grated apple and cinnamon.

Whole raisins can be a choking risk for babies and very young children because they are small and sticky. For a young child, chop them finely or soak and mash them, and always supervise while they eat.