Recipes from Tom Aikens

Mac n' Cheese with Spinach (pictured above)

Ingredients
For the cheese sauce
800ml Lactofree whole (Hot)
100g Lactofree mature Cheddar cheese
65g flour
55g Lactofree spreadable
25g Dijon mustard
6g thyme sprigs
1g ground black pepper
2 cloves of garlic (split)
2 bay leaves
Pinch of nutmeg (grated)
Pinch of sea salt

For the macaroni
200g raw spinach
70 – 100g pasta
Pinch of salt
30g Lactofree mature cheddar cheese (grated)
30ml olive oil

Method
For the cheese sauce
• Place the milk into a pan with the garlic cloves, bay leaves, thyme, and a pinch of grated nutmeg and bring to a simmer. Leave this to infuse for 10 minutes
• Meanwhile, melt the spreadable in a pan on a low heat then add the flour and cook out for 5 minutes stirring regularly
• Pour the milk little by little into the flour and spreadable mix, stirring all the time. Have the heat on low so it's not too hot as it could burn on the bottom of the pan
• Add a pinch of salt and pepper and bring to a slow simmer for 2-3 minutes at a slow temperature stirring all the time so it will not catch or burn, then add the mustard and cheese
• Turn the heat off and pass this through a fine sieve and into a large glass bowl covered with cling film to keep it hot
• You will now need two pans of boiling water for the next section

To cook the spinach
• Bring a pan of 4 litres of water to the boil adding a pinch of salt to it
• Add the spinach and cook for 10 seconds, drain instantly in a colander and refresh instantly in cold running water leaving to cool for 5 minutes, then drain well for 5 minutes so all the excess water is drained out
• Squeeze any excess water out with your hands

To cook the macaroni pasta
• Pre-heat oven to 200C
• Allow between 70-100g raw pasta per portion
• Bring a pan of 4 litres of water to the boil adding a pinch of salt to it and the olive oil.
• Add the pasta, bringing the pan down to a simmer and cook the pasta for 8-10 minutes until al dente
• Drain the pasta in a colander for a few minutes to shake all the excess water out. This is important otherwise it will water the sauce down.
• Place the pasta into the sauce and mix well, then add the spinach and spoon it straight into an oven proof baking dish.
• Sprinkle the Lactofree grated cheese over the top.
• Place into the oven for 15 minutes and then serve.

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Mushroom Ragout on Toast with Chervil Sorrel

Ingredients
6 Large Portabello mushrooms cut into quarters
150ml Lactofree cream
100ml Maderia wine (sweet)
50g finely diced shallots
40g spreadable
50ml Veg oil
4 garlic cloves finely chopped
10 sorrel leaves roughly sliced
1 slice of sourdough
1 tsp picked thyme leaves
1 tbsp chopped chervil
10 turns of milled pepper
2g salt

Method
1. Put a medium frying pan on medium heat, add the oil and then when hot add the spreadable until it melts
2. Next add in the mushrooms and season with the salt and pepper. Cook the mixture for 5-8 minutes without stirring it at all so they start to slowly caramelize before adding in the shallots, garlic, and thyme
3. Cook this for 3-4 minutes then add the Maderia wine and reduce by two thirds before adding in the cream. Reduce this by half then add the chives and sorrel leaves
4. To assemble, place the toasted sourdough onto the plate, then spread with spreadable and put the mushrooms on top

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Poppy Seed and Raspberry Muffins

Ingredients (Makes 16-20)
315g plain flour
230g caster sugar
230ml Lactofree raspberry yogurt
200g fresh raspberries
115g spreadable
35g poppy seeds
5 medium egg yolks
3 medium egg whites
1 tbsp vanilla extract
1 tsp bicarbonate of soda
1/2 tsp baking powder
A large pinch of fine sea salt
1/4 tsp cream of tartar

Method
1. Make a meringue by beating the spreadable and half of the sugar until fluffy and white, and then add the egg yolks little by little. Mix in the vanilla, yogurt and poppy seeds
2. Sift the flour, bicarbonate of soda, baking powder and salt into a bowl
3. In a separate bowl, whisk the egg whites with the remaining sugar and the cream of tartar to a meringue texture. Fold this into the egg yolk mixture, and then fold in the flour. Fold in the raspberries lightly
4. Line a muffin tin with 16 paper cases then divide the mixture between each case, and bake for 20–25 minutes until risen and firm to the touch. Cool for 5 minutes in the tin then transfer to a wire rack to cool completely

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Savoury Cheese on Toast with Shallot Chutney and Mustard Sauce

Ingredients
For the mustard sauce
350ml Lactofree Whole (Hot)
35g flour
30g Lactofree mature cheddar cheese, grated
25g Spreadable
Fresh black pepper
1 tsp of sea salt
2 level tsp English mustard

For the shallot chutney
250g peeled and sliced shallots
150g peeled and diced pears
200ml cider vinegar
70g dark brown sugar
25g dark raisins
1g cinnamon powder
6g finely chopped fresh ginger
5g mustard seed
1g mustard powder
1g ginger powder
2g salt

To finish
4 slices toasted sourdough
100g Lactofree mature cheddar (grated)

Method
• Melt the spreadable in a pan on a low heat, then add the flour and cook for 5 minutes stirring regularly
• Whilst this is cooking, place the Lactofree whole into a pan and bring the milk to a low heat. Pour the Lactofree whole little by little into the flour and spreadable mix whilst stirring. Make sure the heat is on low so the pan does not burn
• Add the salt and pepper into the pan and bring to a slow simmer, cooking for 5 minutes at a low heat, stirring all the time. Add the cheese and mustard. It should be lump free, if there are a few lumps then pass through a fine sieve

To make the shallot chutney:
• Place all the ingredients into a pan and bring to a slow simmer, cook for about 1 hour with a lid on stirring now and again
• Remove the lid and continue to cook until most of the liquid has all evaporated, which will be approx. another 60 minutes

To finish:
• Place the mustard sauce onto the toast and then add the chutney, sprinkle over the grated cheese and then place under the grill to melt

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Vanilla Crème Brulee

Ingredients
400ml Lactofree cream
100ml Lactofree whole
5 egg yolks
150g Caster sugar
1 vanilla pods, split and scraped
8 drops of vanilla essence

Method
1. Whisk the egg yolks with sugar and vanilla pods in a large bowl before adding the Lactofree whole and cream
2. Leave this for 1 hour to infuse, whisking now and again
3. Pass through a fine sieve, and place into a shallow ceramic dish – no more than 2 cm deep, or 6-8 individual ramekins. Place into the oven on 90˚c for approximately 45 minutes to 1 hour until it is jelly-like, set
4. When these are ready, place into the fridge to chill, up to 2 hour. Sprinkle with golden castor sugar, then blowtorch till golden

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White Onion Soup with Cider and Cheddar

Ingredients
500g sliced large onions
400ml chicken stock
450ml sweet cider
100g Lactofree spreadable
150ml Lactofree cream
10g picked thyme leaf
6g salt
12g sugar
3 slices baguette per portion + a garlic clove
100g Lactofree cheddar cheese (grated)
4g chopped chives

Method
1. Place a pan onto a medium heat and add the spreadable. Once melted add the onions along with the thyme sugar and salt. Cook this on the same heat stirring now and again until lightly caramelised and golden after approx. 15-20 mins
2. Add the stock and cider, bring to a simmer and cook for 10-12 minutes, then add the cream and puree until smooth, just before serving add the chives
3. Toast the baguette until golden then rub with garlic and cover in the cheese and toast until golden, place this on top of your soup.

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Yoghurt Mousse with Warm Mixed Fruit Compote

Ingredients
500g frozen mixed berries
90g caster sugar
50ml lemon juice
50ml vanilla essence
4g cornflour, mixed with a little water to thicken
1 fresh vanilla pods, split and scraped
1 lemon peel
1 stick cinnamon

For the yogurt mousse
200g Lactofree whole
250g Lactofree strawberry yogurt
150g Lactofree cream
100g caster sugar
4 leaves gelatin, soaked in cold water
Zest of 2 lemons
2 vanilla pods split and scraped

Method
1) Place the berries into a pan with the cinnamon stick, caster sugar, vanilla pod, water, lemon juice and cover with a lid. Cook on a low heat for 10-15 minutes until the berries become slightly soft and the juices are coming out
2) Add the cornflour, cook for a minute and then remove from the heat to cool. Place into a bowl and leave in the fridge to cool

To make the yoghurt mousse:
3) Pour the milk, cream and sugar into a bowl and warm on a low heat, adding in the vanilla and lemon zest. Then add the gelatin and stir until melted
4) Pass the mixture through a fine sieve and place over iced water until semi set
5) Mix in the yogurt and leave to set. Serve in a bowl with the compote over the yogurt and some fresh mixed berries

For more information visit www.lactofree.co.uk