Cook today to eat tomorrow recipes please

[Flickoffboris]

Hello, due to the way shifts fall etc I often have plenty of time to cook today but none tomorrow. So I'm looking for recipes that not just tolerate being made in advance, but actually benefit from it.
I already have lasagne and curry in my repertoire (and will sometimes freeze one as well) but I must be missing loads... Any suggestions more than welcome.

Chilli
Pesto freezes surprisingly well
Soups freeze well
Shepherds pie

Bolognese sauce gets better for a few days in the fridge.
I make mince in advance the wrap it in pastry on the day. Cooks fast.
Chilli is good after a couple of days maturing in the fridge.
Roast a chicken and don't eat it - you've got makings for a week of fast chickeny things

@bcnamechanger, thanks for the suggestions, I'm afraid none of us have the will power to resist a cooked chicken, I can just imagine it now, each taking a strip off every time we go to the fridge, and turning it to hide the evidence . I like your other suggestions though, thanks.

@lastqueenofscotland I like the shepherds pie idea, thank you. I fear there will be lots of mince ideas and not a huge amount else to do. I don't mind mince once every few weeks, but beyond that it would be too often for me.

Any slow cooked casserole style dishes are even better the next day or day after. I recently made a Normandy pork casserole which I really enjoyed. My go to for cooking ahead is a pork cassoulet.

Tagine www.motherandbaby.co.uk/family-life/food/dinner/chicken-tagine-recipe-by-mary-berry

Lamb tagine kitchen-delights.blogspot.com/2008/04/lamb-tagine.html
Tuscan bean stew www.olivemagazine.com/recipes/vegan/tuscan-bean-and-barley-stew/I serve this with crusty bread
Quiche
Pancetta and lentil soup www.bbc.co.uk/food/recipes/smoked_pancetta_and_69013
Goulash

@fivemoreminutes1 I love the look of the chicken tagine, but have a real aversion to fruit in savoury dishes, have you ever tried it without, does it suffer?

The tagine does need the fruit to be honest

Risotto is good the day after as long as you cool it quickly and fridge it as soon as cool. I'm veggie so I don't know about any meat safety issue if you put chicken or what have you in it.

Chilli

Prep today, cook tomorrow, serve the day after. Tom Kerridge’s ox cheeks

Corned beef hash likes a sit in the fridge. We like bol bake' too. I use a bolognese sauce and top it with sliced tinned potatoes and grated parmesan. Leave in the fridge overnight and bake, lovely with a green salad.
Not what you asked for, but if you have a slow cooker, put diced beef in on low with a bottle of teriyaki sauce in the morning. Add some sliced mushrooms for 30 minutes when you get home. Amazing with fat noodles or rice. DP likes toasted cashews on top for some crunch.

You could prep the food ready for the slow cooker to cook it on your working day. We use a smart plug to get it to come on at the right time.

Other than that things that have already been mentioned - bolognese, chilli, lasagne, cottage/shepherd's pie, stews.

The Ice Kitchen cook book has loads of ideas.