Have christmas lunch at my house tomorrow and normally when we have a big occasion/dinner I just do all the food on the day. But have realised that this time round, now with 3 kids, that will not all be possible tomorrow so am after some advice re prepping food ahead of time.

Does anyone pre-cut their salads the night before? Am worried that the tomato would go soggy in the salad and that the cucumber/capsicum might dry out? Any tips?

Same thing with fruit platter...it doesnt take long to do but was wondering whether if I cut the watermelon tonight whether that wouldnt be as nice tomorrow?

Roast vegies - if I peel and cut my potato's/carrots/sweet pot/pumpkin and put them in water overnight would they be too waterlogged for tomorrow?

Am doing garlic and chilli prawns on the bbq as a starter, do you think I could marinate them overnight? Normally I only do them for a couple of hours?

Hmmm I think thats it...any hints would be handy. TIA.