A piece of greaseproof paper cut to the shape of the pan or casserole and placed on top of a sauce, soup or stew to prevent a skin forming during cooking, reduce evaporation and keep ingredients submerged in the cooking liquor.
Cut a square of greaseproof paper, slightly wider than your dish or casserole.
Fold in half across the diagonal and repeat the process…..
Until you have a narrow triangular wedge of greaseproof paper.
Using scissors cut a curve through the paper layers just under half the width of your dish or casserole and unfold.