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1 On a very low heat, melt the chocolate in a heavy- bottomed pan .
2 Melt the butter in a large, heavy bottomed pan over a low heat.
3 Put them in a large heavy- bottomed pan with the water, sugar, and lemon juice.
4 Heat a thick bottomed pan and add the olive oil and sliced red onions.
5 Heat 3 tbs of olive oil in a thick- bottomed pan .
6 Sprinkle the bottom of a large heavy- bottomed pan with a little of the sugar.
7 In a heavy- bottomed pan melt together the butter, condensed milk, salt and golden syrup.
8 Use a large heavy bottomed pan for your risotto.
9 Heat up the oil in a heavy bottomed pan .
10 Put a heavy bottomed pan on a gentle heat.
11 Heat the oil in a large heavy- bottomed pan .
12 Finely chop the onion and fry it gently in olive using a deep heavy bottomed pan .
13 Heat your oil in a heavy- bottomed pan .
14 In a heavy- bottomed pan melt the butter and chopped onion and cook until soft with no colour.
15 Heat the cream in a heavy- bottomed pan until hot, and stir in the vanilla seeds and the cinnamon.
16 To crack whole peppercorns, place them under a heavy- bottomed pan and press down on them, or use a mortar and pestle.
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