The strongroom

Many fridges have an extra zone or drawer at the bottom, often the coldest spot of all. If you've got one, use it for what you want nicely cold and to hand.

Opened cold cuts and charcuterie, cured cheese, and the meat or fish you'll cook that same day or the next all sit here beautifully. It's like a little chamber for snacks and the day's food.

If your fridge doesn't have this zone, no worries: split these between the middle shelf (cold cuts, cheese) and the bottom one (the day's raw food).