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Lamb suet is not widely available although butchers will be able to order it for you; it has a stronger flavor than beef suet and is therefore less adaptable in cooking and a poor choice for sweet dishes such as steamed puddings or pastry.

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It is completely safe and also simpler to put an onion studded with cloves, a lemon, or a handful of peeled chestnuts into the body cavity of the bird to add flavor. With a small game bird, such as pheasant or quail, you could stuff the entire bird as it takes less time for the heat to cook the smaller quantity of stuffing, providing you do not pack it too tightly.

There is some risk of salmonella in wild game birds as well as in farmed game birds and chicken and turkey. If you are going to stuff any bird, it is important that both the meat and the stuffing are are thoroughly cooked to guarantee safety. If you want to be completely assured that there is no risk of salmonella, cook the stuffing separately. Place in a buttered dish, cover, then put in the oven for the last 30 minutes cooking time.

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The staple ingredients for stuffings are breadcrumbs, which add bulk, and egg, which binds the stuffing mixture together. This can be confusing for cooks because it is natural to think that breadcrumbs will make stuffings stodgy, and that the egg will make it creamy because it visibly loosens the mixture when added to it. But, in fact, a high proportion of breadcrumbs will give a soft and tender stuffing, while using too much egg makes a stuffing stodgy once it has been cooked and the egg has set.

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Dried herbs and spices also have a relatively short storage life and although they look attractive in glass jars on a spice rack, this is the worst way to store them. To ensure complete freshness, store them in a cupboard or a dark airtight container and use within two months.

Coffee, both beans and ready-ground, will go stale in a cupboard within days. Store it in the refrigerator or freezer and use it from frozen for a perfectly fresh cup.

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Almost all vegetables store well in the refrigerator, where the low temperature prevents spoilage. If space cannot be found in the refrigerator for all the vegetables, use a cool, dark place instead of warmth and light will hasten their spoilage. Do not store them in clear plastic bags or airtight containers as the warmer temperature will make them sweat and rot. Keep potatoes in a dark place or they will go green and be inedible.

Never store bananas or unripe avocados in the refrigerator, as both develop black skins if refrigerated and their ability to ripen is impaired. Ripe avocados, however, can be stored for a few days in the salad compartment of the refrigerator. Keep strong-smelling fruit such as cut pineapple or melon well wrapped in the refrigerator, or their fragrance will affect the flavor and smell of dairy foods such as butter, cheese and milk.

In the refrigerator, cheese is best stored in waxed paper or foil which, unlike plastic warp, do not cause it to sweat. Very strong cheeses, however, are best kept in a plastic box so that their aromas do not taint other foods.

Fish does not improve with storage. If it is to be kept for more than 12 hours, even in the refrigerator, scatter cracked ice over it, replacing the ice as necessary, and cover the container to prevent the smell of fish tainting other food. Shellfish perishes particularly quickly and for this reason it is generally sold alive, or else precooked or frozen. If you are in any doubt about the length of time a quantity of shellfish has been stored, do not eat it.

All meat and poultry should be chilled; meat should be eaten within four days, poultry within three days. If you buy your meat from a butcher, store it loosely wrapped in greaseproof paper or foil as plastic covering will cause the meat to sweat and then become slimy and decompose. However, most meat sold in supermarkets is wrapped in sealed packets; these are best left unopened until the meat is needed.

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