(1) Put the tomatoes, cut side uppermost, in an ovenproof dish and season.(2) Tip the mixture into an ovenproof dish, mounding it up in the middle.(3) Use some of the butter to grease a flat, ovenproof dish.(4) Place the lamb chunks in a heavy earthenware or ovenproof dish with a lid.(5) Use a few drops of the oil to grease an ovenproof dish.(6) In an ovenproof dish combine the prawns, olive oil, garlic and half of the parsley.(7) Remove from the heat and transfer to a large ovenproof dish.(8) To assemble, lay the aubergine slices in the base of a large ovenproof dish, tip in the mince and then lay the remaining aubergines on top.(9) In an ovenproof dish big enough to fit the fish, lay one piece of baking paper lengthways along the base and sides of the dish.(10) Peel and slice 900g of potatoes and arrange a layer over the bottom of a large ovenproof dish(11) Place the Bramleys and raspberries in a large ovenproof dish, add the caster sugar and toss together until the fruit is coated.(12) Pour into a round, 20 cm-deep, ovenproof dish and allow to cool.(13) Place the plums in an ovenproof dish, in a single layer, cut side up.(14) Spoon the batter into a prepared 1.5 litre ovenproof dish and bake at 180C for about 1 hour.(15) Wash the pears and pack tightly, side by side in a deep ovenproof dish.(16) Heat the oil in an ovenproof casserole dish (with a lid) on the hob.
