1.   Add the shallots or salad onions to the remaining butter in the pan and cook until just soft.

2.   Cut the remaining butter into slivers and stir into the rice with the grated Parmesan cheese.

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

4.   Next, add the remaining butter to the pan.

5.   Beat in sugar and remaining butter until mixture is creamy.

6.   Add remaining butter to mushrooms and heat through over low heat.

7.   Add remaining emulsified butter.

8.   Add the remaining butter and oil, bacon and vegetables, and saute until the vegetables are translucent.

9.   Add a second layer of potatoes, sprinkle over the last of the flour mixture and dot with the remaining butter.

10.   Add the remaining butter, the cheese and vodka.