1
Heat the cooking oil in a seasoned wok over a medium flame.
2
Heat 1 tbsp cooking oil in a seasoned wok over a medium flame.
3
Heat the butter and oil in a large pot over a medium flame.
4
On a medium flame, heat the olive oil in wide bottomed frying pan.
5
Heat the oil in a medium saucepan on a medium flame.
6
Cook over a medium flame, stirring occasionally, until heated and mixed.
7
To make the caramel, heat the sugar in a heavy-based pan over a medium flame.
8
In a medium pot, heat berries over a medium flame until they are mostly thawed.
9
Heat the sunflower oil in a medium saucepan on a medium flame until it reaches 180C.
10
Heat half a tablespoon of oil in a medium nonstick frying pan on a medium flame.
11
Heat a frying pan over a medium flame.
12
Drain off the deep-frying oil, rinse the wok if necessary, then return it to a medium flame.
13
To toast bread crumbs, coat a frying pan with olive oil and heat over a medium flame.
14
Melt the butter in the casserole over a medium flame, then brown the joint thoroughly on all sides.
15
Grease a frying pan, ideally cast iron, with a little oil and set on a medium flame to heat up.
16
Boil over medium flame.
