Fold one half in half again and tie around a 13cm/5in soufflé dish using kitchen string.

Tie the open end shut with soft kitchen string, wrapping it twice to secure the stuffing inside.

Roll up and tie several times with kitchen string.

Secure the paper or cloth with kitchen string.

Tie the top closed with kitchen string and place bag in the boiling water.

The paper is then folded and tied with kitchen string to form packets.

Tie the ends tightly with kitchen string just above the peas, allowing a little room for expansion.

Tie walls with kitchen string and let stand until glue dries.

Secure fish with metal skewers or tie with kitchen string.

Truss the chicken with kitchen string and, after half an hour, add it to the pot.