I'm used to seeing instructions for greasing or lining cake tins. But I don't understand when it says 'grease and line'. Do you grease the tin then line it, or line it and grease the lining?
If the first, then what function does the greasing perform?
If the latter then why does lining paper need greasing?
Thanks for your help.
(To explain...I'm looking at the chocolate souffle cake with armagnac prunes in this week's email)