Kellogg's

Kellogg's started with corn flakes in the United States more than a hundred years ago, and its cereals have been on British breakfast tables for generations. The brand is known for toasted flakes, light and crisp, that hold their crunch in milk for a few minutes, long enough to finish the bowl.

We keep Kellogg's in porridge and cereals, part of breakfast and spreads. There are the classic corn flakes, toasted golden from milled corn, and the brand's lighter cereal of toasted rice and wholewheat flakes. Both are fortified with B vitamins, iron and vitamin D, as the packs state, and come in family size boxes.

Pour over cold milk with a spoonful of sugar or honey and sliced banana, or warm the milk on cold mornings. In many South Asian homes corn flakes go into a sweet and savoury chivda at Diwali: toss them in a little oil with roasted peanuts, curry leaves, turmeric, chilli, sugar and salt until crisp. Crushed flakes also make a crunchy coating for chicken or paneer before baking.

Fold the inner bag tightly after each bowl and keep the box in a dry cupboard so the flakes stay crisp; if they soften, a few minutes in a low oven brings them back. For something to scatter on top, see raisins and sultanas and almonds.