25g lactose/dairy free butter
1 tsp chopped chives
2 tbsp rice flour
200ml full-fat lactose/dairy free milk
2 x 200g bags spinach
100ml lactose/dairy free cream
fresh nutmeg, for grating
Heat the butter in a saucepan, then stir in the rice flour and cook for 2 mins, then slowly start to whisk in the lactose/dairy free milk.
When it has all been incorporated, gently cook for 5 mins until the sauce has thickened.
Meanwhile, place the spinach in a large colander.
Pour over a kettle full of boiling water until the leaves have wilted (you may have to do this twice).
Place the spinach in a clean dishcloth, squeeze out any excess liquid, then roughly chop.
Stir into the sauce with the lactose/dairy free cream, gently heat, then finely grate over some nutmeg and season well.
Recipe adapted from: Good Food