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+<html xmlns="http://www.w3.org/1999/xhtml" xmlns:epub="http://www.idpf.org/2007/ops">
+<head>
+<title>A Note on Tins</title>
+<link href="../styles/basestyles.css" rel="stylesheet" type="text/css"/>
+<link href="../styles/complex.css" rel="stylesheet" type="text/css"/>
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+</head>
+<body>
+<section epub:type="preface" id="sec-preface001">
+<h2 class="fm_head" id="qui0001632"><span epub:type="pagebreak" id="pg15"/>A NOTE ON TINS</h2>
+<hr class="border"/>
+<p class="body_text" id="qui0001633">The key message is that you can use any kind. Pyrex lasagne dishes, ceramic dishes, the bottom half of a large Le Creuset, enamel tins, stainless steel tins, even the big tray that comes fitted in your oven.</p>
+<p class="body_text" id="qui0001634">What you’ll want to bear in mind, particularly for efficient 30-minute cooking, is that you need to use a tin large enough for all your vegetables to fit in a single layer. If they pile up on top of each other, the ingredients underneath will steam, not roast, and may not cook in 30 minutes. Grains that go underneath the veg in stock aren’t as fussy, and meat can sit on top of veg, if needed.</p>
+<p class="body_text" id="qui0001635">Most of the recipes in the book will suggest a size for the roasting tin in terms of fitting all the ingredients in one layer. I made pretty much everything except the cakes in my 30ish × 37cm roasting tins. If in doubt, go large.</p>
+<figure class="image_full" id="img_14"><span epub:type="pagebreak" id="pg14"/><img alt="" id="qui0001643" src="../images/p014.jpg"/></figure>
+</section>
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