Americans call them sheet pans, cookie sheets and jelly roll pans — a jelly roll being their version of a swiss roll; and a swiss roll pan, or tin, is the more common term in New Zealand. We also refer to them as baking trays or slice trays ... Whatever you call them, all of Ray McVinnie's
call for an ovenproof dish with shallow sides — just high enough to contain the ingredients and allow them to cook quickly and evenly. Don't let these complexities put you off this simple cooking method: if a roasting dish (that would be one with higher sides) is all you have, use it! it just may take a little longer to cook.
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You will need to be more specific about your tin for Kathy Paterson's