We have never been at the forefront of cullinary expertise in my family.  I turn out a pretty decent ‘sort of’ curry, we used to have rather a lot of pasta and rice dishes, through the ease of cooking them.  However, these days we are both taking a more sensible approach to food and the use of the cooking facilities in the new kitchen.  I never used to worry particularly about covering frying pans or roasting dishes in the oven.  Now though, whow betide anyone frying on a high setting – that will ruin the new pans.  The lids were salvaged from the old set of pans so they are a universal fit and actually look quite smart.  The oven roasting will have to be covered only.  I am not having this expensive new oven dirtied by food splashes.  Though I note that the cooking instructions do list goose – uncovered, and duck – uncovered !!  wooh that sounds ghastly.  I have seen the result of both these meats having been roasted uncovered.  A complete oven overhaul was needed afterwards.  So turkey crown only for Christmas lunch, wrapped in a special bag that browns and makes it look and smell divine!