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Before stocking up, think about the meals that you are most likely to cook, then buy only those
things that you know you’re going to use. For storing food, use a cabinet that is in the coolest part
of your kitchen, against the north-facing wall is best, but certainly not next to the oven, radiator or
broiler. Make sure the cabinet is dry, & line the shelves with wipe-clean material. Pack the shelves
logically - bags of flour together, alongside packages of rice and pasta, for example - with the things
that you use most often within easy reach of the front. Regularly check the expiration dates on
packages, bottles & cans, and also check for foods that have to be refrigerated once opened.
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