11.   Place the balls of cookie dough on a baking sheet, and flatten each one with your hand.

12.   Place the dough on greased baking sheets, raising the edges of each piece slightly to contain the topping.

13.   Place the frozen truffles on a wire rack over a baking sheet.

14.   Place the pastry case on a baking sheet.

15.   Pour on to a greased baking sheet and leave to set.

16.   Put the quiche on a baking sheet and place on the bottom rack of the oven.

17.   Remember that baking shapes need to be placed on a greaseproof-lined baking sheet before filling.

18.   Remove from baking sheet and let cool completely on wire rack.

19.   Return to the lined baking sheet.

20.   Set pie on upper oven rack and put a baking sheet on shelf below to catch any drips.