In a separate pan bring the stock to a simmer, and keep hot.
Bring the fish stock to a simmer in a separate pan.
In a separate pan, simmer the carrots and onions for 15 minutes.
They are kept in separate pans so they will not eat each other.
Transfer 220ml/8fl oz of the stock into a separate pan over a high heat and bring to the boil.
Put the potatoes in a separate pan, with enough water to cover them, boil for 10 minutes and then drain.
Bake stuffing in a separate pan rather than inside the bird.
Melt the butter in a separate pan over a medium heat.
Bring the cream to the boil in a separate pan.
Meanwhile, in a separate pan, heat the remaining olive oil.
