Heat a large ovenproof pan over high heat, add the remaining 1/3 cup olive oil and the potatoes.

Heat the oil in a large, ovenproof frying pan until smoking.

Heat an ovenproof frying pan until smoking hot, and add the duck breast skin-side down.

Heat an ovenproof pan over a high heat until hot.

Use the remaining tablespoon of butter to grease an ovenproof pan large enough for the 16 small fish fillets.

Place a 10-inch nonstick, ovenproof pan coated with two tablespoons of corn oil over medium-high heat.

Put bacon in ovenproof pan and cook over medium heat, stirring occasionally, until just about crisp, 5 minutes or so.

In a large ovenproof pan, place the garlic, 2 tablespoons olive oil, 1 tablespoon butter.

Heat the vegetable oil in an ovenproof frying pan over a medium-high heat.

Warm an ovenproof frying pan with cooking oil over a medium heat.