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Blend again until thoroughly mixed. 2 Tip the mix out of the blender on to your work surface and roll it into a rectangle about 2cm thick.
(If using spinach, there's no need to fry leaves and stalks separately). Tip the mix into a colander and press it down with a wooden spoon six times, so some of the liquid drains off.
When it has mostly come together into large clumps, tip the mix onto a clean, lightly floured surface.
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Tip the mixing bowl mixture into the saucepan of melted butter.
Tip out the mix into a large bowl and add the sugar.
Then tip the mixture into a mixing bowl and beat with an electric whisk for about five minutes until very thick and cool.
Tip the dry mix – flour, cocoa, et al – into the egg and chocolate mix and gently fold all together until it is uniform.
Tip the rice mix into the chicken dish, making sure no grains are left on top of the meat, where they won't cook.
4 Place a sieve or colander over a bowl and tip the potato mix into it to drain off the oil.
Tip the flapjack mix over the base, press gently so it's level, and bake for 50 minutes, until golden brown.
(If you go for that last option, bake two potatoes, and mash the flesh with butter and milk; tip the fish mix into an ovenproof dish, spread with the mash and bake in a hot oven until crisp on top).
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CEO of Professional Science Editing for Scientists @ prosciediting.com