Place in a roasting tin with the whole cloves of garlic (skins left on).
Place in a roasting tin, sprinkle with the mixed spice and drizzle with the honey.
Not exact matches
Cut the flesh into 2 - 3 cm chunks and
place in a large
roasting tin.
When the oven has been pre-heated,
place a
roasting tin in the base and carefully add about 250mls of boiling water to create the steam that will allow the best rise for this savoury.
Place the cake
tin in a large
roasting pan, and pour boiling water into the pan around the cake
tin (enough to come 1 - 2 cm up the side of the
tin).
Place the capsicum, tomato, eggplant, zucchini, olive oil and paprika
in a large
roasting tin and toss to combine well.
Spray the base and sides of a large
roasting tin with olive oil, then
place the pork
in the dish.
Searon all sides until well browned, then
place in a large
roasting tin.
Place the carrots, shallots, mushrooms, clove of garlic and potatoes
in a
roasting tin and pour over the oil mixture.
Rub olive oil into the whole peppers,
place in an oiled
roasting tin and
roast until well charred.
Return the lamb to the
roasting tin, drizzle with a little olive oil and the lemon juice and
place in the oven.
Place the salmon
in a large
roasting tin, and make four deep slashes along the length of the fish.