Brush a shallow casserole dish with the melted butter.

Put the onions and garlic into a shallow casserole dish big enough to hold both chickens.

Drop the fruit into a buttered pudding basin or shallow casserole and toss very gently with the ground cinnamon.

Heat the butter and 1 tbsp of oil in a large, ovenproof frying pan or shallow casserole over a medium heat.

Heat the olive oil in a broad, shallow casserole in which the chicken joints can lie in a single layer (I use a cast-iron pan).