article_snippet: In the U.S., where summers are baking hot, I can see why the fridge is a necessity.
article_snippet: But in our damp, cold climate, do our really need quite so much of our food kept at temperatures close to freezing?
article_snippet: Unless we’re in the middle of a heatwave, most food can be kept for several days in the dark, cool climate of a larder.
article_snippet: Eggs, for instance, should keep beautifully fresh for several weeks in a cool larder.
article_snippet: Tomatoes taste infinitely better straight from a cool larder, as do avocados, bananas, apples and oranges.
article_snippet: n’t keep any of my jams, pickles or sauces in the fridge: I do
article_snippet: n’t want chilled jam on my toast.
article_snippet: I don’t even keep my cheese in the fridge, particularly runny French varieties.
article_snippet: Unless we’re in the middle of a heatwave, most food can be kept for several days in the dark, cool climate of a larder,' says Kirstie (pictured in Kirstie kitchen)