3. I put mine on an upside down saucer - more so it doesn't sit in its juices than to stop it sticking. Another option is sitting the roast on lemon halves.
5. chuck a couple of whole peeled potaotoes in to absorb the flavours or you might be able to double the quantities of all the other ingredients so you cook twice as much and have a meal for freezing.
6. I usually give mine a good soaking then use some elbow grease
9. I like to brown roasts so they look nicer and mince so it doesn't stick together. I also like to stir-fry dry spice mixes with ginger and garlic so the flavours are a bit fuller.