How to reheat a stew without drying the meat

Most reheated stew goes wrong in the first minute: the heat is too high and the sauce reduces before the middle is warm.

Move the portion to a pan, add two tablespoons of water, cover and keep the flame low. Stir once at the halfway point. Check the centre is piping hot before service.

In a microwave, vent the lid, stop halfway to stir, and let it stand for a minute. The standing time finishes the job without toughening the meat.

Every Haraka trade label carries the reheat time for that dish, tested in our kitchen on the same equipment most cafés use.