Chilling

Most freshly cooked food can be chilled and stored for up to three to four days in the fridge. Remember, always cover everything in the fridge to prevent cross contamination, but also to stop smells affecting other foods. The smell of a ripe melon can be absorbed by meat and it is off-putting when you serve melon-scented chicken! To be safe, store uncooked meats under ready-toeat foods. Most food to be eaten cold has a better flavour if removed from the fridge at least half an hour before eating. Flavours are weaker when food is chilled.