04 FISH FINGERS

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Whether you eat yours in a ciabatta roll with dollops of tartare or straight off your youngest child’s unfinished plate, it’s worth stocking your freezer with these guys. Being eagle-eyed when it comes to labels is key when you’re seeking out the healthiest options. For starters, opt for fish fingers coated in breadcrumbs, rather than batter, which provide a source of fibre alongside the protein from the fish. ‘Look for brands that advertise higher levels of omega-3, too,’ advises dietitian Jo Travers, such as Bird Eye’s Alaskan Pollock. As for that orange hue? It’s not in-and-of-itself a bad thing. But check the label, keeping in mind that better brands use paprika and turmeric as colourings – not unpronounceable additives.