rimming the dish

When you get all the crusty bits off the sides of a recently baked in roasting dish.

Those bits that are slightly more burnt on, that have all the flavour of whatever you've cooked intensified by the slightly overcooked charing that has made it stick to the sides of the pan.

Rimming the dish is Keith's favourite thing to do after a big family meal.

He has a penchant for the crispy rice that clings to the sides of the roasting dish after Martin has whipped up his famous chicken and rice roast.