Chicken casserole

Thighs stay tender during a long, slow cook and bring more flavour to the gravy, so they’re usually the better choice. Breast works too, but cut it into large pieces and check it earlier so it doesn’t dry out.

Brown chicken thighs, then soften onion, carrots and leeks in the same pan. Stir in a little flour, add chicken stock and herbs such as thyme and bay, then cover and cook at 140°C fan (160°C conventional) for about 1 hour to 1 hour 15 minutes, until the chicken is tender.

Mashed potato is a classic for soaking up the gravy; crusty bread or suet dumplings do the same job. Add green vegetables such as cabbage or peas if you want something fresh alongside.

Yes. Cool it quickly, portion it into containers and freeze; defrost it in the fridge, then use it within 24 hours. Reheat until steaming hot all the way through.

Cool leftovers and refrigerate them within 1–2 hours, then eat within 48 hours. Reheat only once, until steaming hot throughout.

In British cooking, a casserole is usually cooked slowly in a covered dish in the oven, while a stew is simmered on the hob. The ingredients can be very similar, and people sometimes use the names interchangeably.

Check the thickest piece of chicken with a food thermometer: it should reach 75°C for 30 seconds. The Food Standards Agency also advises checking that the meat is steaming hot throughout, with no pink meat and clear juices.