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Remove the paper and baking beans, brush the pastry with eggwash, and bake for another eight minutes.
Remove the foil and bake for another 20-30 minutes.
Bake for another 6 minutes until sticky and golden.
After 25 minutes give the millet a stir and bake for another 20 to 25 minutes.
Continue to bake for another 20 to 25 minutes, or until golden brown.
6. Bake for another 30 minutes, until the potatoes turn a deep golden-brown.
Bake for another hour, until a toothpick inserted in the center comes out dry.
Bake for another 10 minutes at the same temperature, then remove.
Bake for 7 minutes, then flip over and bake for another 7 minutes or until golden.
Then turn the oven up to 220C and bake for another 15 20 minutes.
When browned, flip the chips over and bake for another 10 minutes or so.
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CEO of Professional Science Editing for Scientists @ prosciediting.com