1.   Be extra careful when using large pans.

2.   Bring to the boil a large pan half-filled with water.

3.   Cook the lasagne in a large pan of salted, boiling water until just tender.

4.   Drain peas, place in a large pan and cover with plenty of clean water.

5.   Heat the oil in a large pan and cook the pepper strips and spring onions until just cooked but still crisp.

6.   Heat the oil in a large pan, add the onion and garlic and cook until soft.

7.   Heat together the butter and olive oil in a large pan or casserole dish, until the butter has melted.

8.   Melt butter over medium heat in a large pan.

9.   Place beef in a large pan, add the celery, carrots, onions and leeks and mix together.

10.   Place cups in large baking pan.