Equipment and preparation: For this recipe you will need a 2 litre/3½ pint pie dish and a 6cm/2½in pastry cutter. Preheat the oven to 180C/350F/Gas 4. Heat the oil in a medium, flameproof ...

Roll the remaining pastry into a thin circle measuring around 6cm bigger than the base of the enamel or metal plate you’re using. Line the plate with the pastry and let the excess hang over.

Equipment and preparation: for this recipe you will need a shallow 2¼ litre/4 pint ovenproof dish measuring about 30x20cm/12x8in and 6cm/2½in deep. Preheat the oven to 200C/180C Fan/Gas 6.

This was inspired by a dish from the old Silver Palate Cookbook ... Heat 1½ tbsp olive oil in a large ovenproof pan about 30cm across and 6cm deep. In batches, brown 8 chicken thighs all over ...