VERSATILE- This oven tray is the perfect solution for a range of cooking, from baking, roasting vegetables and meats, or every day use.

Make every meal a delightful experience for your friends and family with this multifunctional tray.Remove the pork from the oven and leave to rest, lightly covered with foil, for at least 15 minutes. Strain off the contents of the roasting tin, arranging the onions around the pork if you like, then wait for the liquid to settle. Skim off the fat (there will be quite a lot).

Meanwhile, preheat the oven to 200 – 220C / fan 180-200 / gas 6-7 and melt the goose fat in a roasting tin. It must be good and hot. Sprinkle the semolina over the potatoes and carefully tip them into the sizzling goose fat. Season liberally and roast the potatoes until golden, this will take 45 - 50 minutes, depending on the size of the potatoes. Serve at once. Sieve the flour with the salt into a bowl and make a well in the centre. Gradually work in the beaten eggs, then whisk in the milk – the consistency should be like single cream. Leave the batter to stand for at least an hour. Put the dripping or oil in a roasting tin and heat over a fairly high heat until simmering. Sear the beef on all sides until fairly deep brown, then transfer to the oven. Cook to your liking (10 minutes per 500g/1lb 2oz for rare, 15 minutes per 500g/1lb 2oz for medium-rare, 20 minutes per 500g/1lb 2oz for medium and 25 minutes per 500g/1lb 2oz for well-done).

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Once the roast has finished cooking, remove from the tin and leave on a platter, covered with foil, to rest for at least 20 minutes. Strain off any fat and juices from the roasting tin and set aside. And when it's time for clean-up? A simple wipe will do, but for the more stubborn residues, it's completely dishwasher safe. Spread the onion over the base of a roasting tin and place the pork on top. Add 250ml/9fl oz water. Roast on the high heat for half an hour – after this point the skin should be starting to crisp up and brown. Reduce the heat to 180C/160C Fan/Gas 4, then continue to roast for 25 minutes per half kilo of meat.

Rub the skin of the lamb shoulder with olive oil. Sprinkle over the oregano and cinnamon and season with plenty of salt and pepper. For the gravy, heat the butter in a saucepan. Add the shallots and button mushrooms and cook until the shallots are a light golden-brown. Add the garlic and thyme and stir for another 2 minutes.

Spread the onions, lemon, garlic and herbs over the base of a large roasting tin, placing the garlic in the centre to make sure it is covered by the lamb. Put the lamb shoulder on top. Pour the white wine and 100ml of water around the meat.

To make the stuffing, heat the butter in a frying pan. Add the onion and celery cook until soft and translucent. Add the garlic and cook for another 2 minutes. Made from heavyweight, high-quality carbon steel, this oven tray promises durability, ensuring it remains a mainstay in your kitchen for years to come.

Preheat the oven to 220C/200C Fan/Gas 7. Mix the sea salt, pepper, mustard powder and thyme together and press it into the surface areas of the sirloin. Taste and season with salt and pepper. Add any juices from the roast beef, and if you want to extract the most amount of the flavour from the roasting tin, add the sauce to the roasting tin and stir vigorously over a low heat to incorporate the caramelised cooking juices (this is called deglazing). Transfer to a warm jug. Push the rub into the score lines of the pork skin and deep into the flesh – you should be able to do this without cutting through the meat as the joint is rolled. Wipe off any excess from the skin, then rub with the olive oil and pour over the lemon juice. Sprinkle the skin with salt.