Choose a spot for your composting area that is easy to access for working around and distributing the finished compost to your garden.

Try to locate it in an area with both shade and sun to prevent the compost mixtures from overheating and damaging the microbes that are hard at work. An area that is too damp or cold will have a similar problem.

Successful and efficient composting relies on striking a good balance of carbon-rich waste (dried leaves, hay, wood chips) and nitrogen waste (grass clippings, coffee grounds, weeds). Ideally, you’ll want to add 3 parts carbon to 1 part nitrogen, to achieve a good rate of decomposition and to avoid excess odours.

Reduce what ends up in land fill by recycling your garden and food waste by depositing into the first bin. Remember to avoid plastics, but non-waxy/glossed paper including newspaper should be fine.

Unspoiled raw meat and cooked meat without heavy seasoning can also be composted and will produce a nitrogen rich result, but be aware:

1. Ensure plenty of carbon-rich materials are added to balance out the nitrogen, such as dried leaves.

2. That it will likely take longer to decompose due to fat content.

3. May contain pathogens if not completely broken down (not recommended for use on edible plants).

4. Will emit odours that will attract pests.

If these can be managed by ensuring that meat pieces are small and rodents and other pests are kept away, you will be rewarded with excellent compost.

You should now start seeing a bin full of dark, crumbly, earthy smelling compost.

Save water and reduce unwanted pests on your plants by turning over into the nearby soil or mixing with mulch and liberally applying compost around their base.

In warmer weather, prevent unused compost from drying out by adding water, and keep compost well drained in winter.