Place the dough in the pan, cover the pan with plastic wrap, and set aside until almost doubled in volume, about 2 hours (the dough will fill the pan by about two-thirds).

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Arrange the fruit in the pan, cover it with the pastry and bake.

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Bring the mixture to a boil over medium-high heat, cover the pan and boil for 3 minutes.

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Put the chicken into a large pan, pour water to cover, add the peppercorns, carrot and onion, and season with salt.

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The onions will have shrunk from a pile that threatened mutiny to the stovetop to a huddled mass that doesn't even cover the floor of the pan.

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Generously cover the bottom of a large frying pan with olive oil and place over a high heat.

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Remove the scallops from the pan, place them on a platter, and cover loosely with foil to keep warm.

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