Vegetables

One could go on for ever with stews, braises, casseroles: the permutations are enormous, and I can’t think of one that couldn’t be cooked in advance. Vegetables are a different matter. Few vegetables take long to cook, and now you can get most ready-trimmed, chopped, and utterly prepared for you at the main supermarkets. I make three exceptions: ratatouille, aubergine moussaka and petits pois à la française. Of course there are other vegetable braises which you could add to this list – broad beans with bacon, certainly, stewed artichokes – but most vegetable dishes that can be left sitting around to be reheated later are variations (technically, at any rate) on this theme.