A casserole made in the morning often tastes better in the evening, and better still the next day. The flavours have time to settle and blend into each other. What seemed sharp or separate at first becomes rounder and softer. This is why so many cooks prepare a stew a day ahead.
To make the most of this, cook the casserole with a little extra care. Brown the onions and other vegetables well, and let the sauce simmer gently. Season lightly at first, because the flavours become stronger as they rest. You can always add a pinch more salt or a squeeze of lemon when you reheat. Taste at that point and adjust.
Storing and reheating
Once the casserole is ready, move it to a container with a lid and store it in the fridge. A shallow dish works well, as it takes up less room on a shelf. If you own only large pots, decant the casserole into something smaller. This also leaves your pan free for washing straight away. The next day, everything is ready and waiting.
When it is time to eat, reheat the casserole slowly in a pan over a gentle heat. Stir now and then so that nothing sticks to the bottom. A splash of water or stock loosens the sauce if it has thickened. Serve it with something plain, such as rice, potatoes or bread. The simplicity of the side lets the casserole shine.
Cooking ahead like this suits a small household especially well. You make one pot and enjoy it twice, so the effort is shared over two meals. On the day you eat it, there is very little to do apart from heating and serving. That leaves time for a walk, a chat or a quiet evening. A little forward planning brings a lot of calm.
Not every dish improves with waiting, but stews, curries and dishes with plenty of sauce usually do. Try a new recipe and taste it on both days, to see the difference for yourself. You will soon learn which dishes reward patience. Keep those in your regular collection and plan them for busy weeks. Waiting can be one of the best ingredients in the kitchen.
