'I'm a chef and always use one simple ingredient to make casseroles taste better'

Homemade casseroles are bound to satisfy comfort food cravings, but some home cooks may be at a loss for how to make their go-to recipe more exciting. Injecting intense flavour is one way to do it, and you can find it in the form of a shop-bought seasoning sachet. These often rely on a blend of herbs and spices like onion, garlic, thyme, and rosemary. The truly distinctive, savoury flavour comes from a combination of flavour enhancers such as yeast extract, tomato powder, and sugar, which you probably don't have in the cupboard.

But a chef has offered a better remedy for making a delicious casserole. Stuart Fox, Head Chef at Chester Zoo restaurant 'The Reserve', told Express.co.uk: "A chicken casserole is a hearty and comforting meal, but it is also so versatile, which is why I love to add pancetta for that extra depth of flavour."

Rich and salty pancetta cured with a blend of herbs and spices releases a variety of aromatic flavours that perfectly complement the casserole's qualities, says Stuart.

It can be cooked with the fat rendered out to add flavour to the dish's components, such as the binder or sauce.

Pancetta pairs well with more than just chicken. You can add it to white bean stew or casserole to add depth it may otherwise lack.

For a sausage casserole, Stuart leans on cupboard classics. This British favourite is about "minimal effort and maximum taste," and he suggests a dash of Worcestershire sauce or mushroom ketchup.

That quick stir-in brings a "tangy-sweet umami depth," enhances the flavour complexity," and remains a "simple addition"-exactly the kind of tweak that makes weeknight cooking feel special.

Big-name British chefs are following the same path. Jamie Oliver often starts by searing meat hard and deglazing the pan, then boosts depth with dried porcini or a spoonful of tomato purée cooked until it darkens.

Big-name British chefs are following the same path. Jamie Oliver often starts by searing meat hard and deglazing the pan, then boosts depth with dried porcini or a spoonful of tomato purée cooked until it darkens.

Others echo the theme. Tom Kerridge pushes flavour by reducing sauces until glossy and balancing richness with a touch of acidity. Rick Stein keeps things aromatic with bay, thyme and a discreet anchovy to heighten meaty flavours.

National treasure Mary Berry frequently lifts cosy casseroles with a little mustard and plenty of fresh herbs for brightness. A few more easy upgrades make a big difference. Brown the tomato purée for one to two minutes before adding liquid; it tastes sweeter and deeper.

For umami flavours, stir a little soy sauce, miso or Marmite into beef or mushroom casseroles for instant savouriness.

Time may be the best ingredient of all. Letting a casserole rest for 15 to 20 minutes, or even chilling and reheating the next day, brings the flavours together.