Salted cracker

Seal them in an airtight tin or container as soon as you open the packet; humidity softens them quickly. If they have gone a little stale, spread them on a baking tray and warm at 150 °C for 3–5 minutes, then cool before eating.

Try them with mature cheese and chutney, hummus, or smoked salmon and a little cream cheese. Add moist toppings just before serving so the crackers do not turn soggy.

Serve them alongside tomato soup, pea soup or a smooth vegetable soup, or crumble them over the bowl for a crisp topping. For a quick canapé, spread with soft cheese and add a small piece of roasted pepper.

Yes. Crush them finely in a sealed bag with a rolling pin and use the crumbs to coat fish or chicken, or bind a savoury mixture. They are already salty, so season the rest of the mixture lightly.

No: cream crackers are usually plainer and less rich. Per 100 g, cream cracker cookies have 440 kcal and 13.8 g fat, compared with 509 kcal and 27 g fat in salted crackers.

Many are made with wheat flour, so they contain gluten; some recipes also include milk or milk powder. Check the ingredient list for the specific packet, especially if you need to avoid an allergen.

A few crackers with cheese, hummus or another topping make a more substantial snack than eating them straight from the packet. Their size varies, so count out the crackers you plan to eat rather than grazing from the box.