1.   In a large, heavy skillet, melt butter over moderate heat.

2.   In a nonstick skillet over high heat, melt butter as needed to cover bottom of pan.

3.   In a small saucepan, melt the butter and add the orange zest and fresh mint, finely chopped.

4.   Meanwhile melt butter in medium pan and add carrots, shallot and mushrooms.

5.   Melt butter and fry the onion and celery for five minutes without browning.

6.   Melt butter in a pan, add caster sugar and dark brown sugar, mix and allow to cool.

7.   Melt butter in heavy skillet or casserole large enough to hold potatoes in one layer.

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

9.   Melt butter over medium heat in small skillet.

10.   Melt remaining butter in shallow flameproof dish, add apples and turn gently in butter until lightly browned.