Heat a shallow roasting tin over a medium-high heat and add the oil.

Place the ribs, fat side upwards, on a rack in a shallow roasting pan.

Spray shallow roasting pan lightly with vegetable cooking spray.

Pour oil into a shallow roasting pan or large shallow baking dish and place in oven.

Place the fish in a shallow roasting pan.

Cut each zucchini lengthwise into four fat strips and transfer to a well-oiled shallow roasting tin.

Put lamb in a shallow roasting tin (choose an elongated tin, not a round one).

Put in a large shallow roasting dish the minced beef, onion, parsley, spices, salt and olive oil.

Tip everything into a shallow roasting tin, scraping out the bowl well, and give it a final toss to mix.

Season lamb chops with some oregano, cumin, salt, and pepper; put them in one half of a shallow roasting pan.

Transfer the meat to a shallow roasting pan, add remaining oil and toss the sliced red onions around the meat, coating lightly in the oil.

Cut tomatoes in half and place cut side up in a shallow roasting tin (I use a Swiss roll tin), lined with baking paper.