Stews, Casseroles and Curries

Chicken pieces on the bone (either bought that way, or by jointing a whole bird) are perfect for long, slow cooking. As with most other long-cooked dishes, these stews and casseroles benefit from being made a day in advance and left in the fridge overnight for the flavours to develop. Just reheat gently without boiling. (And if you do make your stews in advance you’ll find you can lift off the layer of fat that solidifies on top of the dish when it’s cooled.)