Birds Eye

Birds Eye takes its name from Clarence Birdseye, the American inventor whose quick freezing method made frozen food practical, and the brand has been a fixture of British freezers since the 1950s. Its fish fingers were first sold in the UK in 1955 and are still the dish many families think of first when they want a fast, child friendly meal.

On our shelves Birds Eye sits in the frozen department. The fish fingers are in frozen fish: the classic breaded fingers made with minced silver smelt, and the value fingers made with minced Alaska pollock, both in a crisp breadcrumb coloured with paprika and turmeric. The chicken packs, chargrilled chicken breast and crunchy Southern fried chicken, are in chicken fillets and burgers.

Cook everything from frozen and follow the times on the pack. Fish fingers bake or grill in around a quarter of an hour; serve them with chips and peas, in a soft roll with lettuce and mayonnaise, or with rice and a squeeze of lemon. The chargrilled chicken slices well into wraps and salads, and the Southern fried pieces suit a burger bun with coleslaw. Check that everything is piping hot in the centre before serving.

Keep the packs frozen and do not refreeze once defrosted. For more quick meals from the freezer, browse chicken nuggets and bites and frozen chicken and kebabs.