It is easy and economical to make yogurt at home. The exact flavor and texture will depend on the type of yogurt used as the starter, the fat content of the milk (the higher the fat content, the thicker the yogurt) and the time the yogurt takes to thicken. Practically any kind of milk can be used to make yogurt: whole, reduced-fat, pasteurized, sterilized, UHT, dried or evaporated. But fresh commercial yogurt must be used as the starter for each new batch. Homemade yogurt should not be used as there is no way of knowing if it may have become contaminated with micro-organisms that would interfere with the setting of the new batch.

Bio or BA yogurt is made with different live cultures, called bifidus and acidophilus. It is often claimed that these particular bacteria aid digestion by supplementing the body's natural flora. When these bacteria are used as the starter for your own yogurt they will reproduce and make bio yogurt. Bio yogurt is not as sharp as ordinary yogurt, and has a milder, creamier flavor. All yogurts are easier to digest than plain milk, because of the action of the bacteria, and they are a good source of calcium and phosphorus, which are essential for strong teeth and bones. Yogurt is also said to be good for maintaining the general health of the skin and the digestive system, and yogurts that have soluble fiber added to them may help to lower the level of cholesterol in the blood.

With the exception of long-life yogurt, all yogurts contain active but friendly bacteria and are therefore 'live'. Yogurt is a cultured product, produced by fermenting milk with bacteria. Several kinds of bacteria can be used, but two of the most common are Lactobacillus bulgaricus and Streptococcus thermophilus.

To make yogurt, the milk is first heated to destroy any unwanted micro-organisms, then a yogurt starter containing the chosen bacteria is added to set and sour the milk. This produces a refreshing, slightly acidic flavor. The bacteria remain active even while the yogurt is refrigerated, so the level of acidity gradually increases. This limits the storage life of yogurt, which will eventually come to taste unpleasantly tart.

The wok is an extremely versatile cooking utensil. It can be sued for braising, boiling and steaming as well as for stir-frying. With a domed lid, it can be used to braise a whole chicken, duck, or a large joint of meat.

The wok is also especially effective for steaming. Put a pair of bamboo chopsticks across the bottom of the wok. Put the food in a deep plate and rest the plate on top of the chopsticks. Add water up to a level just above the chopsticks. Cover with a lid that fits over the wok without pressing down on the food to allow the steam to circulate and cook the food gently.

** Chinese Cooking **

Yes, you can stop green vegetables from turning a dingy color by first blanching green vegetables in boiling water for a few seconds and then running them under a cold tap. This will retain the green and as the vegetables have been slightly cooked, it will also speed up the stir-frying time, which is another excellent way to keep green vegetables fresh and bright in color.

** Asian Cooking **

Yes, very easily. The basic sauce for stir-frying is simply a blend of seasonings: salt or soy sauce, pepper and a little sesame oil. You can also add oyster sauce, sherry, Chinese wine or any of the Chinese bottled sauces such as black or yellow bean, and a selection of fresh flavoring ingredients such as galangal, ginger, lemon grass and fish sauce. Soy and fish sauces are used in Asian cooking instead of salt so if you use them, do not add any extra salt.

** Asian Cooking **

Yes, what is most important is the stirring action: you should use your wrist to scoop, flip and push the food continuously. A wok ladle has a curved end that is designed to get right to the bottom of the wok so that it is easy to flip the food over when stir-frying. Whether you use a wok ladle or a wooden spatula, every bit of food in the wok must be moved about constantly, over the entire surface of the wok. Most foods need no more than 5 minutes cooking, less with intense heat.

** Asian Recipes **

Cast-iron woks are generally the best as they conduct heat more evenly and quickly than any other material, but they do need more careful treatment and seasoning with oil and salt. Traditional woks are round-bottomed and need to sit properly over the heat without wobbling. As most gas rings are set with metal prongs, these provide a steadier base than electric rings set flush with the surface. But you can now buy slightly flat-bottomed woks that can be used on any stove, and also round metal wok-stands that hold woks steady above the rings of both gas and electric hotplates.

Wholemeal breads and pastries are made using 100 percent wholemeal wheat flour, which is milled from the whole grain including the outer husks. This means that it contains more nutrients than the processed, dehusked white flours, but it also means that wholemeal flour needs to absorb more liquid than white flour to soften the ground husk. This often results in doughs or pastries that are heavier, though they are wholesome and nutritious with good flavor. To avoid this heaviness, your recipe needs to be adjusted accordingly.

Wholemeal pastry is best used as a base for flan cases rather than a top crust, for it does not have the light, short or flaky texture of white flour pastry. To compensate for this, roll wholemeal pastry thinner than pastry made with white flour, and always prebake or bake blind if making a base or pastry case.

For lighter breads and pastries you can use half wholemeal and half white flour. This results in a less heavy-textured bread, which has added crunch from wheat berries, which are whole husked grains of wheat also called wheat kernels.

Wheatgerm is the heart of a grain of wheat with all the nutrients of the grain intact. It is available natural or toasted, which gives it an even nuttier flavor. Its main use in the kitchen is as a breakfast cereal, adding a crunchy bite to muesli or sprinkled over fresh fruit and yogurt. It can also be mixed into crumble toppings, or sprinkled over bread dough.

Yes, but only briefly. Watercress is often wilted into hot sauces and soups, to which it adds its lively green bite. Wilting occurs in an instant when watercress comes into contact with hot liquid. It does not need any more cooking than this. Watercress is especially useful for combining with spinach or in potato-thickened soups, which are equally good served hot or chilled. Chopped watercress stirred into hot butter and seasoned with salt, pepper and lemon juice makes a simple sauce for fish and looks equally beautiful with the white flesh of sea fish or the coral pink of salmon and trout.

The sharpness of chopped watercress is also very welcome when stirred into purees of winter root vegetables, particularly swede. And it is excellent in souffles, such as those flavored with cheese.

** Easy Recipes **

It is. With 2.2 mg of iron per 100 g, raw watercress certainly makes it into the top league of healthy iron-rich vegetables. Only raw parsley, mint and lentils have more iron, and spinach has less. Watercress is only really at its best when the leaves are absolutely fresh and vivid dark green so avoid any with traces of yellowing. To keep watercress fresh, store it with the leaves submerged in a bowl of cold-water - easier if you buy it in a bunch, not loose.

** Asian Recipes **

Vinegars flavored with herbs are easy to make at home and will add piquancy to casseroles, dressings, marinades, sauces and soups. Choose a cider, sherry or wine vinegar, and marry it with either one herb or several. When combining flavors, consider the strength of each: tarragon, for example, might well be overpowered by chillies but can be enhanced with a few green peppercorns or some garlic.

The herbs must be fresh and picked before they flower. Leave them to macerate for two weeks then remove from the vinegar: they will deteriorate if left too long. Herb-flavored vinegars can be stored for up to a year, providing they are kept in a cool, dark place. This will help to preserve the flavor and prevent fermentation.

** Asian Recipes **

If the recipe simply states vinegar, look at the other ingredients in the dish before making your selection.

Balsamic Vinegar has a sweet-sour taste good with meat, salads or sprinkled on fresh strawberries.

Cider Vinegar has a mild, slightly sweet flavor and can be used in fruit pickles and pork dishes.

Malt Vinegar, which is made from malted barley, is too strong to flavor salads but tastes good when served with fish and chips or used to make chutneys and pickles.

Sherry Vinegar has a rich flavor that works well in meat casseroles, tomato soups such as gazpacho, and dressings for green salads.

White Wine Vinegar is the best choice for mayonnaise and classic butter sauces. Both white and red wine vinegars are indispensable for salad dressings and marinades.

Fruit-Flavored Vinegars which contains summer berries, can be used on their own in fruit salads or mixed with oil to make a vinaigrette to serve with chicken, salad or vegetables such as asparagus.

** Asian Recipes **

As there is little or no fat marbled through venison or surrounding the flesh of young venison, it must be barbed during roasting or braising to keep it moist. This means covering the joint with a thin piece of pork back fat, crackling or some strips of bacon to baste it as it cooks.

Allow venison to relax in a warm place for 10 minutes before serving, even with small cuts such as steaks and chops, which should be cooked quickly and served rare to medium. Resting allows the juices to settle back into the meat and become evenly distributed so that there is a rosiness throughout. To add extra flavor to the venison for a casserole, marinate it first in an oil and wine mixture; the liquid it then cooks in will help to keep it moist.

Since plant foods tend to contain less protein than meat, and in a form that the body finds harder to use, it is quite natural to wonder whether a vegetarian diet can meet all our nutritional needs. However, a varied vegetarian or vegan diet should supply more than enough protein, provided enough food is being eaten to meet daily energy needs.

All the amino acids humans require can be found somewhere in the plant kingdom, but you must choose foods from all the different plant groups - grains, pulses, roots, fresh green and yellow vegetables, nuts and seeds - so that the amino acids that are present only in small amounts in one group will be supplemented by those from another. The different sources of protein do not have to be eaten together but can be consumed at different times during the day.

Many traditional cuisines combined pulses with grains, such as beans or toast, hummous and pita bread, and lentil dhal with rice or naan.

A gratin is a dish with a crusty top, usually of cheese or breadcrumbs, baked in the oven and then finished by flashing it under a very hot grill, which gives it a gleaming brown topping. Gratins make excellent winter vegetarian dishes. Root vegetables, when combined with onions and cauliflower or broccoli florets, tomatoes, zucchini and corn kernels, make fine gratins. Extra protein can be added in the form of cheese and nuts, within the mix as well as on top.