Lactose free weekend brunch recipe by Tom Aikens
‘I think this is the best dish I’ve ever made’
Daddy T was pretty pleased with his cooking the other weekend. He had made mushroom ragout on toast for the two of us after receiving a recipe kit from Lactofree to try. The recipe was by Tom Aikens, the chef behind some of our favourite Chelsea restaurants, and it included lactose free cream and butter from the Lactofree range, making it ideal for families following a lactose free diet.
Despite us not normally eating lactose free, we would have happily cooked with these ingredients again, as the outcome was delicious. Daddy T was right. His mushroom ragout on toast was the perfect weekend brunch dish, and we really should have had friends over to try it.
Recipe
6 Large Portobello mushrooms cut into quarters
150ml Lactofree cream
100ml Maderia wine (sweet)
50g finely diced shallots
40g Lactofree 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
For more lactose free Tom Aikens recipes, visit the Lactofree website HERE
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