Place in an ovenproof dish that can go to the table.

Place them in individual dishes or 1 large ovenproof dish.

Place a piece of baking paper in an ovenproof dish.

Cut each half into large wedges and place in an ovenproof dish.

P:our into ovenproof dish and put under grill 3-4 minutes.

Transfer to an ovenproof dish and put in the oven for 10 minutes.

Turn out into an ovenproof dish, and brown under broiler.

Combine with brown sugar and place in an 8-inch-by-8-inch ovenproof dish.

You will need four large ramekins or one ovenproof dish.

Place the pears on their sides in an ovenproof dish.

Tip the onions and oil into a large ovenproof dish about 3 in deep.

Place in a large, ovenproof dish and arrange the onion on top.

Place skin side down in the ovenproof dish and position a quail on centre of each.

Divide mixture between 4 small (or 1 large) ovenproof dish.

Put the turkey with the lemon juice into an ovenproof dish.

Spoon into a greased ovenproof dish and press well in.

Brush the inside of a generous 2-litre ovenproof dish with olive oil.

Put them in an ovenproof dish and pour over the cooking liquid.

Season well and lay on the base of a roasting tin or ovenproof dish big enough for both fish.

Use 1 tablespoon of the butter to grease a 2-quart ovenproof dish.

Place in a buttered ovenproof dish and cover with a white sauce.

Sit them in an ovenproof dish and squeeze over the juice of the lemon.

Place the bread into an ovenproof dish; add a pinch of cinnamon.

Grease four 300 ml ovenproof dishes with a little butter.

Tip all of this mixture into a shallow, ovenproof dish and add the fish stock.