1
Add spices, cook an additional 5 minutes on medium heat, stirring often.
2
Place a large pan over a medium heat and add the oil.
3
Warm skillet over medium heat, and add olive oil to prevent sticking.
4
Heat the oil in a large saucepan set over a medium heat.
5
In a skillet, cook at medium heat until browned, about 5 minutes:
6
Place the oil in a large heavy-based pan over a medium heat.
7
Meanwhile, in a second medium , heavy-bottomed saucepan, heat oil over medium heat.
8
Place a frying pan on medium heat and add the coconut oil.
9
In a saucepan over medium heat, heat butter in water until melted.
10
Stir well and cook over a medium heat for about 10 minutes.
11
Place on medium heat and reduce the wine and vinegar by three-quarters.
12
Heat the oil in a medium nonstick skillet set over medium heat.
13
Place 20g butter in a frying pan and set over medium heat.
14
Pour the oil in a large, heavy-based pan over a medium heat.
15
Put a large skillet over medium heat and coat with the oil.
16
Spray a large pan with nonstick spray and bring to medium heat.
