Smoked turkey breast

A typical serving is about three slices, or 84 g. Use it as a filling for a sandwich or add it to a salad rather than eating straight from the packet.

Yes. It is usually fully cooked and can be eaten cold; you can also warm it briefly in a pan or microwave, just until hot, to avoid drying it out.

Add it near the end of cooking and heat only until warmed through. For a toasted sandwich, place it between the bread and cheese so the filling stays moist.

Keep it covered in the fridge and use it within three to five days, or sooner if the packet gives a shorter time. Freeze portions you will not use promptly, wrapped tightly to prevent freezer burn.

Pair its smoky, savoury flavour with mustard, cranberry sauce, or sharp cheese in a sandwich. It also works in a chopped salad, pasta, or an omelette; add it towards the end so it does not become tough.

Smoked turkey breast has 21 g of protein per 100 g, compared with 19.2 g in turkey breast deli meat. It also has more sodium: 1160 mg per 100 g versus 969 mg.

Yes. Freeze it in small, tightly wrapped portions, with slices separated by baking paper so you can take out only what you need. Defrost it in the fridge and use promptly.

Its smoky flavour comes from smoking during processing, often with wood smoke or smoke flavouring. The exact method differs by product, so the ingredient list can tell you whether smoke or smoke flavouring is used.