- FLAVOURED YOGHURT-

The number of possible flavourings that can be added to yoghurt is almost unlimited. Beloware 6 of the simplest and (in my view) the best. For I Ib/500 g yoghurt.

- HONEY-

Thick honey is more difficult to mix with yoghurt than the runny sort but runny honey will make the yoghurt too liquid.

- INGREDIENTS-

3 tablespoons thick honey

A few almonds (optional)

- METHOD-

Stir the honey into the yoghurt. If using almonds, split or roughly chop them and toast briefly in the oven (5-6 minutes at 200°C, 400°F, Gas Mark 6) or in a thick saucepan (3-4 minutes over moderate heat); scatter over the top of the yoghurt.

• LEMON •

• INGREDIENTS.

About 3 oz/90 g caster sugar Juice I small lemon

.METHOD.

Mix the sugar with the yoghurt. Add the lemon juice, taste and add more sugar if needed.

• RASPBERRY OR STRAWBERRY •

• INGREDIENTS.

8 oz/250 g strawberries or 6 oz/190 g raspberries

About 3 oz/90 g caster sugar

Squeeze of lemon iuice (if using strawberries)

• METHOD.

Pick over and wash the fruit. Leave to drain on a plate lined with kitchen paper.

If using strawberries, chop them, sprinkle with the sugar and leave for a few minutes for the juice to run, then add to the yoghurt with the lemon juice.

If using raspberries, sprinkle them with the sugar, leave fora few minutes, then crush lightly with a fork before adding to the yoghurt.

• BANANA •

• INGREDIENTS •

2 bananas

3 oz/90 g soft brown sugar

.METHOD.

Mash the bananas with the sugar and mix with the yoghurt.

- VANILLA-

Use a fresh vanilla pod (available from good grocers) rather than essence. The pod will be relatively expensive but can be used twice. It must be heated with the milk before the yoghurt -is made.

- INGREDIENTS-

) vanilla pod

)11£-2 oz/40-50 g caster sugar

- METHODRinse the pod in cold water and score the surface lengthways with a knife. Add to the milk, bring to the boil, then leave to cool for )5-20 minutes or until just warm. Remove the pod, wash, dry and keep for a second use; if possible, store it in an airtight jar once dry. Make the yoghurt. Add sugarto taste after it has set.

-YOGHURT ICES-

Excellent fruit ices can be made with yoghurt. In fact, some fruit tastes better in ices made with yoghurt than with cream. It is important, however, to use whole-milk rather than low-fat yoghurt, because without a machine to break them up, coarse ice-crystals will form as low-fat yoghurt freezes.

Ices should be frozen in plastic containers with fitted lids. Those in which bought ices or other frozen foods are sold are fine. As· a last resort, use a pudding basin covered with foodwrap (but make sure that the foodwrap is sealed round the rim).

The ices taste better ifeaten fairly soon afteryou make them, but you can keep them for 2-3 months; after that the flavour deteriorates. Allow 1-2 hours forthawing and mix orbeatwith a fork before serving. The following quantities make about 12 oz/375 g (enough for 4-6).