Cooking food early

Mary Berry par cooks veg the day before Christmas and finishes them off on the day.

At Christmas or other times when I’m cooking for a large number I cook vegetables early, put in serving dishes and then reheat in the microwave. I then make the gravy with the vegetable water. Then wash up the saucepans and put them away. Otherwise I cook everything just before serving.

Mashed potatoes are fine if cooked earlier in the day, chilled and then microwaved.
Chillie, curries and Ragu are better the next day because the flavours meld. Of course it goes without saying, strict hygiene must be observed for the chilling and refrigerating process.

That's what I thought I will cook fresh thanks for your replies .

Nope, don't do reheating other than leftovers.

I’m not sure why you’d cook vegetables in advance, as they only take 5 minutes to cook from fresh in the microwave anyway?

I try not to reheat the food I have cooked the same day. What I may do is cook two meals today, eat one and pop the remainder in the fridge for tomorrow and then pop it in the microwave but I would eat it immediately.

I've done it with curries and chilli when I've catered for a family buffet but wouldn't dream of pre-cooking green vegetables and re-heating them; I've experienced too many spoiled meals in restaurants where this is common practice.