Ease of access

This post is a short pictorial pointer to making cooking easy. Invest half an hour in chopping vegetables and putting them away in packets, so that when you want to cook, there shall be no nonsense about taking cutting and chopping and peeling and suchlike. All you have to do is wash the vegetables under a running tap, and it's ready to be cooked. The same applies to meats. Supermarket package their meats in a way that takes up quite a bit of space to store, and it's damaging to the rest of pork chops, say, when all you need is two out of a package of six. The unused chops get defrosted and refrozen over and over, hardly the best for meat you intend to eat one day. My choice of wrapping is sticky plastic wraps that come in several brands. I get whicever is closest to me at the shops.

Fruits are usually trickier, but the one time I bought pineapple I cut it into thin slices and stored them in a airtight tiffin box. Oranges and things can be peeled immediately and eaten, but peeling and chopping a pineapple or melon when one takes a fancy to it is tough. Much easier to clean them out and store them in neat, immediately-edible forms.

Broccoli, mushrooms, green beans. Pork chops.

Onions, ginger, green chillies, lemon. The sticky plastic wrap I use.

Pineapples