We are on a boat at present. It’s a bit like glamping but with more space and a few more switches and nozzles. One such nozzle to fiddle with is the freezer which we had no idea what temperature to set it at. Do you?

Well, according to the Kitchen Cheat Sheet by Everest it should be set at -18C and there we were brazenly bunging in stuff when it was only -7C – something more akin to ice box temperatures. Tsk tsk.

At home our fridge resembles nothing like the suggested storage suggestion on the sheet but I’m guessing that if it did things would be a lot easier (and safer) for us to find. Usually everything gets rammed in and either used or buried away and forgotten about. I’m ashamed (well, not really ashamed but a bit disappointed in myself really) to say that I usually prepare myself – feet wide, core tightened – when I open one such forgotten jar in case a big caterpillar-shape-like mould springs forth.  For some reason opening a jar and seeing mould never fails to make me jump.

Furthermore, and I don’t know if it’s just me, I can count on both hands the number of times I’ve stood in Sainsbury’s pounding a pork loin in my hands like a truncheon wondering just what to do with it. Well now I know, I could roast/pan fry or braise it. Simples.

So, what I’m really getting at is this: The Kitchen Cheat Sheet is really rather nifty. Take a squizz and either use your photographic memory to remember all the conversions, cooking methods and temperatures or print it out and slap a copy on your fridge.

If you’d like to find a printable version of this cheat sheet, visit the Everest site.