Pour about an inch of stock or water into a deep roasting pan.

Cover with a lid or tinfoil and place in a deep roasting dish.

Place a large flameproof casserole dish or a deep roasting tin over high heat.

Put the ramekins in a deep roasting tray.

Line a deep roasting tin with parchment and, spoon out 12 blobs of dough on the parchment.

Place in a deep roasting pan and scatter the garlic and thyme over and around the leg.

Take a cast-iron saucepan or a deep roasting tin and add the potatoes, followed by enough oil to coat them evenly.

Fill a deep roasting tin halfway up with boiling water to make a bain marie, and place the terrine dish or bowl in the middle.