Bacteria are present everywhere - particularly in food - and some strains can be unpleasant and even harmful if they are not kept under control. Proper storage and preparation of all foodstuffs, and meat produce in particular, is therefore essential.

Most bacterium like nice, ambient temperatures to live and multiply in, and do not do at all well in cold conditions, and it is therefore strongly recommended that all produce be kept refrigerated until required.

Bacteria also dislike very hot conditions, and most dangerous and spoiling varieties are destroyed when things warm up a bit. Cooking meat thoroughly, therefore, will generally ensure that your food is safe to eat

Food poisoning bugs are also destroyed by acid (marinating or pickling) and by dehydration (curing) - and basic hygiene, proper cleaning of work surfaces, tools and hands, will help fend off the old enemies, Vomit & Trott.

A medium-heat oven – around 160 degrees, gas mark 3 – for 20 minutes plus (dependant on size) is sufficient for sausages and Dux (the latter being best heated in a lidded dish initially prior to being ‘finished’ in a hot oven or under the grill so as to crisp the kell off nicely).

Pork can be cooked according to taste (yes, you really can have it ‘pink’ if you have a mind to), although to get crisp crackling you will need to ‘blast’ it well. If you want pink pork and crackling remove meat from the oven when cooked to your liking, carefully remove the crackling, cover in salt and return it to a hot oven for a few minutes until it browns and ‘crackles’. You can then return it to the meat and leave everyone guessing how you produced something so crisp on the outside yet succulent on the inside!

The best ‘tip’ for game birds is to steam or pot-roast them thoroughly first, and then ‘roast’ them proper thereafter. Sprinkling a little salt on the skin will help it to crisp. (My only other tip is to purchase ‘The Game Cook Book’ by the wonderful Clarissa Dickson Wright and (equally wonderful) Johnny Scott).