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Place the vegetables into the base of a roasting tray.
Place in the base of a roasting tray in which the lamb can fit so you have a thin layer.
Season well and lay on the base of a roasting tin or ovenproof dish big enough for both fish.
Put some hay in the base of a roasting tray, place the ham on top and pack the rest of the hay on to the ham.
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Spread one-third of the salt mixture on the base of a large roasting tin.
Stir in the rock salt and fennel, then spread half the mixture in a 1.5cm-thick layer over the base of a large roasting tin.
Scatter over the base of a large, oiled, roasting pan.
Pour a film of oil on the base of the roasting tin then snugly fit the pieces of flatbread into the tin, in a single layer.
Drizzle olive oil over the base of the roasting dish.
Sunchokes, as they're also known, are dehydrated into a crisp and puréed into a spread, for an amuse; ground into a crispy "soil" to form the base of a market-vegetable plate; and roasted to caramelized oblivion before being topped with crispy hazelnuts and saba vinegar, as a side dish.
Black curries are made with a base of roasted spices like coriander, cumin and fennel.
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Since I tried Ludwig back in 2017, I have been constantly using it in both editing and translation. Ever since, I suggest it to my translators at ProSciEditing.

Justyna Jupowicz-Kozak
CEO of Professional Science Editing for Scientists @ prosciediting.com