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James says: “The day before, bring a large pan of salted water to the boil. 18 Prep your veggies by blanching them for three to six minutes, depending on the sizeCredit: Getty “Blanch each type of veg individually for three to six mins, depending on the size. Remove with a slotted spoon, plunge into ice-cold water, then drain. “Put the veg on a tray and store in the fridge. On the day, just before it’s time to serve the main course, bring a large pan of water to the boil, add the veg and cook for two to three minutes. ....