Large bells can take over a week to cool completely.

Allow to cool completely, from one to two hours, but do not refrigerate.

Transfer to a small bowl and allow to cool completely.

Place on a rack and allow to cool completely in the pan.

Turn out on to a wire rack and leave to cool completely.

Allow to rest for a few minutes, and transfer to a rack to cool completely.

Remove from the oven, add salt, and allow to cool completely.

Transfer chicken to a plate and allow to cool completely.

Pass through a fine sieve and allow to cool completely.

Turn out onto a cooling rack and allow to cool completely.

Drain the spinach and cool completely under cold running water.

Bring to a boil, then turn off heat and let cool completely.

Drain and run under cold water until eggs are completely cool.

Strain the mixture into a bowl, and let cool completely.

With a spatula, turn them over, and let stand until completely cool.

Refrigerate until completely cool, or up to 24 hours, before serving.

Cover loosely with a towel and allow to stand until completely cool.

Remove the syrup from the heat and let cool completely.

When completely cool, chill in the fridge for a further 30 minutes.