It is quite safe as long as strict rules of hygiene and safety are observed. Always use fresh, undamaged eggs from a reputable source, store them well before their 'use by' date (so finished mayonnaise can then be stored for up to three days). Bring them up to room temperature by taking them out of the refrigerator about 30 minutes before using.

While eating mayonnaise is safe for most people, raw egg products are not recommended for vulnerable people such as babies, the elderly, pregnant women or anyone who is severely unwell.

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A marinade is a mixture of ingredients in which food is soaked before cooking. It can include fruit juice, herbs, oil, spices, vinegar, wine, yogurt and other seasonings. Marinades for meat should not contain salt as this draws out too much of the natural juice and color.

Originally used as a way of preserving meat for a few days, before domestic fridges were common, marinades are now used only to heighten the flavor of food, help to prevent it from drying out and also to have a tenderizing effect. The choice of ingredients depends on the food and the type of dish, and how it will be cooked. When grilling, for instance, the marinade is either basted on the food during cooking or reduced and thickened separately to make a sauce.

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Mangoes are more versatile than some other exotic fruits and can be used in many dishes, both sweet and savory. Diced mangoes can be added to a salad made with rice or vegetables. They also make tasty salsas and cooked chutneys. Ripe mangoes, sliced or cut into chunks, dressed with a squeeze of lime, or fried until slightly caramelized, go well with smoked meats, chicken and turkey. They can be blended with yogurt, honey and a squeeze of lemon or lime for a revitalizing drink. The luxurious shrimp salad is another original way to use a luscious ripe mango. Serve it as a special dinner party starter.

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The color of a mango is no guide to ripeness as the skins vary from one variety to another. A green mango can be as ripe as one that is bright red. You test for ripeness by touch: they should yield when gently pressed. Mangoes that are to travel a long way are picked unripe and can be encouraged to ripen by leaving them out in a warm room or by putting them in a bowl with other fruit: fully ripe bananas are especially effective.

Mangoes can vary considerably in flavor, sweetness, aroma and texture. There are hundreds of varieties, and they are not always labeled, but if they are, one of the most popular mangoes is Kensington Pride, also known as Bowen Special. Others to look for are Kent, Keitt, Palmer R2E2, Nam Dok Mai and Sensation, all of which are rich and melting. The Tommy Atkins variety, which is tougher and more fibrous, is best used for chutney.

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To serve hot, ideally a fresh live lobster is killed by splitting it open, then it is simply grilled or baked in olive oil or butter and herbs. But most home cooks would flinch from chopping up live shellfish and prefer to buy a cooked lobster. Many of the rich classical treatments, such as Lobster Thermidor, use precooked lobster meat that is cut up when cold and then reheated. A sauce is built around the flesh, which is then returned to its shell for a final blaze under a very hot grill to brown the top.

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In the past, liver often had a stronger taste than it does now and it was soaked to soften the flavor. Modern breeding produces liver that has a milder flavor, and lamb's or calf's liver does not need soaking. Whether to soak stronger-tasting pig's and ox liver is a matter of personal taste.

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What can we do with the young slim leeks that are sometimes sold in the shops in early winter?


As they are young and tender, they can be quickly steamed or boiled for a salad dressed with a vinaigrette. This is a good entree served at room temperature with warm bread, or an interesting side salad served lukewarm with poached white fish. You can also cut young leeks into short lengths and add them to mixed vegetable soups, vegetarian casseroles or Asian stir-fries.

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What is a guard of honor and how to prepare it?

Guard of honor is one of the most impressive ways to cook new season's tender lamb and it allows you to cut any excess fat off the joint before roasting. Do not overcook the lamb, as it should be served slightly pink. Garnish with a selection of vegetables roasted with the lamb for extra flavor.

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In the past, kidneys were often stronger in flavor and soaked to soften their taste. Modern breeding and husbandry methods mean that it is unnecessary to soak calf's or lamb's kidneys. Whether or not you soak the stronger-tasting pig's kidneys is a matter of personal choice. Many people prefer to soak ox kidneys in milk, generally for at least an hour, especially if they are a prominent ingredient in a recipe.

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Rosemary is as good with roast chicken as it is with lamb. Simply tuck a few branches between the wings and the body of the bird, and baste well with oil while roasting. Cook in a fairly hot oven so that the chicken browns well. Serve with roast potatoes and a crisp green salad, sprinkling on a few more rosemary leaves.

Other herbs that go well with chicken are lemon balm, sage, tarragon and thyme. They can either be cooked with the meat or added to a sauce served with it.

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Fennel is served with fish in France, and cilantro in Thailand, while curly parsley is also popular. The Scandinavians usually pair fish with dill, for instance in simple butter sauces or a mustard sauce such as the one below. This usually accompanies cured salmon (gravlax), but is also delicious with any cured or cooked fish, with chicken, and even cold boiled beef.

Dill and mustard sauce recipe
Serves: 4
Preparation Time: 12 minutes
Cooking Time: None

Ingredients:
1 tablespoon Dijon mustard
1 tablespoon olive oil
125 ml yogurt
Juice of 1 lemon
4 tablespoons chopped dill

Method:
Put the mustard in a bowl and whisk in the olive oil drop by drop, as if making mayonnaise. When all the oil is amalgamated, gradually stir in the yogurt. Add lemon juice to taste, sprinkle on the chopped dill and mix well.

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All herbs go well with vegetables. It is the nature of the dish, rather than the ingredients, that determines which herb to use. For example, a robust herb such as thyme is a good choice in oily-type stews or casseroles of mixed vegetables. Dill will add freshness to boiled or steamed carrots, lovage is excellent in hearty vegetable soups, while rosemary goes well with roast potatoes. Basil is the obvious choice for tomatoes and oregano is traditional with mixed Greek salads.

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