11.   Cover with the remaining sauce, spooning some sauce between the shells, then sprinkle with Parmesan.

12.   Cover the remaining sauce and leave it to cool until the chicken is ready.

13.   Cover remaining sauce and allow to cool until chicken is ready.

14.   Cut the ribs into individual servings and offer the remaining sauce on the side.

15.   Drizzle with a small amount of sauce, and pass remaining sauce separately.

16.   During roasting, brush with the remaining sauce used to marinate the chicken.

17.   Drip remaining sauce over pecans.

18.   Drizzle remaining sauce over prawns.

19.   Drizzle the remaining sauce over the steaks.

20.   Drizzle this sauce over the steak, and serve at once with remaining sauce on the side.