Broil under a preheated grill until the skins puff up and become charred.

Spread a teaspoon or so of the butter over each mussel then cook under a preheated grill till bubbling.

Place the tray under the preheated grill for 1-2 minutes, or until the top is bubbling and just turning golden-brown.

Transfer the filled scallop shells to the preheated grill and grill for 2-3 minutes, or until the breadcrumbs are golden-brown and the cheese is bubbling.

Season the pork loins with salt and pepper and brown them on all sides over a preheated grill or in a heavy casserole placed on top of the stove.

Cook on a preheated grill, under a broiler or in a heavy skillet on top of the stove until seared on the outside but still very rare inside.

Sprinkle over the sugar and smooth the top, place under a preheated hot grill for 1-2 minutes until the sugar has caramelised.

Put under a preheated grill and cook until the sugar and cream cheese melt, about five to eight minutes.