For diner-style roast beef hash, take that leftover roast beef in the fridge and cook it up with some cubed potatoes, bell pepper, garlic and jalapeno for a little heat.
Take the roast out of the oven and leave to rest for 5-10 minutes.
Or take the roast chicken, an exercise in symmetry, two elegant fingers, seared so they develop an impressive crust, with a flourish of green garlic spiralled across the plate.
You can say to the phone, for example, "Remind me to take the roast out of the oven when I get home" or "Remind me to call Jenkins first thing when I get to work".
Take the roast out of the refrigerator 45 minutes before you roast it.
Take the roast out of the oven with five degrees to spare.
If you have a meat thermometer, take the roast off when it reads 135ºF (57.2ºC).
If you have a decent looking roasting pan, you can take that to the table to serve.
Take the roasting tin out of the oven and uncover.
Take the roasting pan out of the grill and cover it with aluminum foil for 45 minutes.
