140g crustless sliced gluten free white bread
85g lactose free butter
1 bay leaf
1 thyme sprig
600ml lactose free milk
pinch of ground cloves
pinch of ground nutmeg
100ml lactose free double cream
Serves - 4
In a toaster or under a grill, toast the gluten free bread slices on both sides until dark brown. Leave to cool, then pulse in a food processor to make rough crumbs.
Heat half the lactose free butter in a saucepan and add the bay leaf and thyme, and pour over the lactose free milk.
Mix in the spices and season with a sprinkling of salt and pepper. Bring to the boil and simmer gently for 5 mins.
Remove the herbs, then stir in all but a handful of the gluten free crumbs and cook over a low heat, simmering gently, until thickened.
For a very smooth sauce, blitz with a hand blender in the pan. Can be chilled for up to 2 days or frozen for up to 2 months, then reheated to serve.
While the sauce simmers, melt the remaining lactose free butter in a small frying pan and cook until sizzling and nut-brown.
Throw in the remaining gluten free crumbs and cook in the lactose free butter until really crisp, then turn off the heat.
Add the lactose free cream to the sauce and heat for a few mins more, then tip into a serving dish. Spoon over the crisp gluten free crumbs and any remaining nutty butter to serve.
Recipe adapted from: Good Food