1.   Melt butter over medium heat in small skillet.

2.   Put a small skillet on the stove.

3.   While parsnips are cooking, in a small skillet, saute onion and saffron in butter until soft but not browned.

4.   Combine the coriander, fennel, peppercorns and cloves in a small skillet.

5.   Combine flour and enough vegetable oil to make a paste and cook in small skillet until it turns brownish.

6.   Combine shrimp and chicken stock in a small skillet.

7.   Cook diced pancetta in a small skillet over low heat until pancetta has released its fat and meat has lightly browned all over.

8.   Combine olive oil, garlic and oregano in small skillet and place over low heat.

9.   Heat oil in heavy small skillet over medium heat.

10.   Heat the oil in a small skillet and saute the ham and red pepper pieces briefly.