Transfer to a plate and loosely cover with foil to keep warm.

Remove the chicken, onions and bacon, cover with foil and keep warm.

Carefully add the water, which should de-glaze the pan, and cover with foil.

Pour 600 ml boiling water into the roasting tin and cover with foil.

Then cover with foil and bake, undisturbed, until soft, at least 40 minutes.

Remove the lamb and cover with foil in a warm place.

Remove drumsticks to serving platter; cover with foil and let stand 10 minutes.

Transfer to a plate and cover with foil to keep warm.

Place chicken in hot roasting dish, cover with foil and bake for 30 minutes.

Pour over with half the marinade, cover with foil and roast for 45 minutes.

Put in a baking dish, cover with foil, and bake for 20 minutes until hot.

Season the yoghurt topping and loosely cover with foil.

Pour into a baking dish and cover with foil.

Remove pork chops from the oven, cover with foil and rest for 10 minutes before serving.

Using slotted spoon, arrange vegetables around hens and cover with foil; allow to stand 10 minutes.

Adjust the heat to maintain this temperature, then cover with foil and leave to cook for 2½ hours.