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Tip the mixing bowl mixture into the saucepan of melted butter.
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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.
When it has mostly come together into large clumps, tip the mix onto a clean, lightly floured surface.
Remove the vanilla ice cream from the freezer and tip into the mixing bowl.
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.
(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).
Tip the carrot mix into a sieve and shake to dislodge as much liquid as possible (if need be, pat the veg dry with kitchen towel); discard the liquid.
Fish out and discard the cardamom husks, then tip the spice mix into a pan filled with 250ml rice milk and add half a teaspoon of ground ginger and a pinch of salt.
Tip the tea mix into a suitable storage container.
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CEO of Professional Science Editing for Scientists @ prosciediting.com