Butternut and yoghurt pasta, roast chicken and rosemary potatoes with yoghurt gravy, and rhubarb and yoghurt upside-down cake – it’s not just for breakfast
We are all familiar with yoghurt on our morning cereal, but I suspect few British cooks are aware of how wonderful it is to cook with. In Turkey, India, the Middle East and many other places, yoghurt is warmed up to create a thick sauce for dumplings, pasta, vegetables, fish and meat; not least because its creaminess is balanced by a natural acidity, so it doesn’t overwhelm a dish in the way cream can. Just keep in mind that yoghurt can split when heated, so you often need some starch or an egg to stabilise it, and warm it up gently and slowly. Once you’ve done so, however, you’re in for a very special treat.
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