If gravy is not thick enough, add a tablespoon of brown flour.

If that doesn't help, you can add a tablespoon of apple cider vinegar.

Stir for 10 seconds, then add a tablespoon of the yogurt.

As soon as the water has started to boil, add a tablespoon of salt.

If not thick enough, add a tablespoon of cornflour mixed with a little milk.

Heat a large casserole on a medium-high flame, then add a tablespoon of oil and the chorizo.

Then, in a small sauté pan over medium heat, add a tablespoon or so of olive oil.

If the batter is too thick, add a tablespoon milk at a time to thin the batter.

So for two teaspoons of corns starch, I'm probably going to add a tablespoon or so of water.

Or if you want to take these the savory route, add a tablespoon curry powder to the batter.

You will probably have to add a tablespoon or two more liquid when you check the dough ball.

Put in a saucepan a tablespoon of butter or butter substitute, add a tablespoon each of chopped onion, carrot and turnip.

Lower the heat if things get a bit fierce, or add a tablespoon or two of water to create a little steam.

Put a medium-sized, ovenproof frying pan (about 18cm in diameter) on a medium-high heat and add a tablespoon of oil.

The sauce Munchies offers the simplest preparation: to each scallop add a tablespoon of double cream and some grated cheese, then grill.

Heat a small frying pan, add a tablespoon of the reserved nutty butter and fry the asparagus tips until coloured all over.