What's in your fridge?

If you are serious about healthy eating, you need to clear out the fridge, wipe down the shelves and sort through everything – throwing out anything which has wilted or expired, or is no longer recognizable as food - before repacking.
Every fridge should contain:
Eggs: Eggs can make a quick, complete meal. I only ever buy eggs by the half dozen, and I keep them on the top shelf of the fridge – rather than in the door – because the temperature is more consistent. Continual temperature fluctuations (opening and closing the door seven or more times a day) will eventually weaken the shells and make them more susceptible to cracking. Cracks in the shell allow bacteria access.

Yoghurt: I buy a LOT of yoghurt – up to five litres a week! Wipe the edge of the container when you have finished serving, it helps keep the container closed properly and prevents residue drying and flaking next time you take it out. I buy fat-free yoghurt with live cultures, and at least one is natural (unflavoured) to use in cooking in place of cream.

Cottage cheese/fromage frais/crème frais/feta cheese: again, I buy fat-free or reduced fat products. Again, wipe the container lip before re-sealing and putting back in the fridge. I keep hard cheeses, like parmesan and low-fat mozzarella, and butter in the cheese compartment of the door.

Vegetables: mixed lettuce, cucumber, tomatoes, bell peppers, mushrooms, carrots, courgettes, aubergines, sugar-snap peas/mange-tout, baby corn, spinach, rocket, watercress, broccoli, etc.

Fruits: apples, pears, oranges, berries, grapes, papino, melon, mango, etc.

Milk – fat-free (skimmed) or low-fat (2%).
Fruit juices: unsweetened pure fruit juices.

Inevitably, you will have a shelf devoted to pickles, pastes and prepared herbs such as pickled garlic, gherkins, curry paste, chopped garlic, chopped ginger, chopped coriander, mustard, low-fat mayo, low-oil salad dressings, etc. Keep these bottles and jars clean.

You probably have a ‘chiller’ drawer, too. Use this to store animal proteins you will use within the next three days – fresh chicken, fish or meat – or cold/cooked meats. However, do NOT put cooked and raw meats in the same space because of the potential for contamination. And, of course, this drawer must be kept scrupulously clean.