Goldenfry Breadcrumbs - 175g

Goldenfry crumbs are the quiet workers of the British kitchen. They sit behind breaded fish, chicken goujons, Scotch eggs and fish cakes, the sort of tea that turns up midweek without fuss and disappears just as fast.

People in Canada go looking for them because a recipe is only half the memory. The other half is the colour and the crunch on the plate, and if you learned to cook from someone who reached for Goldenfry, that is the finish you are after.

The 175g pack is dry crumbs, ready to tip into a shallow dish. Kept sealed in a cool, dry cupboard, it sits there patiently until fish night. Beyond coating, people scatter it over a pasta bake or a fish pie for a crisp top, or use a handful to bind fish cakes and meatballs.

Goldenfry is best known in Britain for its batter mix and its gravy, both from the same Wetherby kitchen cupboard tradition. The crumbs tend to go in the basket alongside a jar of mushy peas, a bottle of malt vinegar and whatever else it takes to rebuild a chippy tea at home.