11.   Drain well in a sieve and shake to remove any excess liquid.

12.   Drain well, squeezing out excess liquid.

13.   Drain excess liquid from peppers, and add to onions after they have begun to brown.

14.   Drain off any excess liquid.

15.   Drain the pasta and, without shaking off the excess liquid, tip it into the skillet.

16.   Drain and squeeze out the excess liquid.

17.   Drain the onions, then place them on a clean tea towel and squeeze to remove excess liquid.

18.   Drain the raisins, and squeeze gently to remove excess liquid.

19.   Drain any excess liquid.

20.   Drain off excess liquid.