Spoon the pasta into an ovenproof casserole dish (about 1.5-litre capacity) and spread it out evenly.

Put everything except the butter, redcurrant jelly and blackcurrants in an ovenproof casserole and leave to marinate overnight.

Put an ovenproof casserole pot on the hob and add 2 tbsp oil.

Heat 3 tbsp oil in an ovenproof casserole and fry the onion and garlic gently for 5 minutes until softened and golden.

Add the garlic and continue to cook for 1 min before transferring to a large, shallow, ovenproof casserole dish.

Place an ovenproof frying pan over a medium-high heat and drizzle in a little olive oil.

Heat a large ovenproof frying pan over a high heat and cook the steak for 3-4 minutes on each side.

Take a nonstick, ovenproof frying pan or tatin dish, 20-25cm in diameter.

Heat a large, ovenproof frying pan until hot.

Melt the butter until foaming in a 15cm-diameter ovenproof frying pan.

Drain and rinse the beans, then place in a heavy ovenproof pan or casserole dish and cover with fresh water by about 5cm.

Heat the olive oil in a small ovenproof pan over a medium to high heat.

Place the apples in an ovenproof pan and roast them, covered, for about 1 hour, or until completely soft.

Rub the shanks with a little olive oil, salt and pepper, then add to a snug-fitting, ovenproof pan and place over a medium heat.

In a large, ovenproof pan, heat 2 tbsp of the olive oil over a medium heat.