1.   Always start cooking meat with the fat or skin side down.

2.   Lay the slices, crumb side down, over the fruit, overlapping them slightly like roof tiles.

3.   Place in a saute pan, skin side down.

4.   Place poussin halves on work surface, bone side down.

5.   Put each half flat side down and cut crosswise into half-moon slices the same thickness as the onion slices.

6.   Remove the glass from the water, still holding it vertically, open side down.

7.   Scatter the green onion bottoms and half the ginger on the plate and lay the fish on top, skin side down.

8.   While holding the glass vertically, open side down, immerse it completely in the water.

9.   Brush the smooth top of the cake with apricot glaze and turn it over on to the centre of the marzipan, glaze side down.

10.   Carefully lift the cake into a vertical position and secure flat side down on the cake drum with royal icing.