Elmlea

Elmlea comes from the company behind Flora and has been used in British kitchens for years as a cream that keeps longer in the fridge than dairy cream before it is opened. The classic double is a blend of buttermilk and vegetable oils. The plant version is made from lentil protein and plant oils, is free from milk, lactose and gluten, and carries the Vegan trademark.

Both sit in cream, part of milk and cream in our chilled and dairy department. Pick the classic for a creamy taste close to dairy cream, and the plant version when you are cooking for vegans or for anyone avoiding milk.

In a curry, stir it in at the end over a low heat to finish butter chicken, chicken korma, dal makhani, malai kofta or shahi paneer with a smooth, silky sauce; a korma masala or tikka masala makes a good start. A swirl on top of tomato soup or a bowl of dal looks good at the table. For desserts, whip it until it holds soft peaks and serve with fruit salad, trifle or warm gulab jamun, or fold it into mango pulp for a quick mango fool. The plant version lets you make a vegan korma with cashew paste and no dairy.

Keep both in the fridge, shake the carton before pouring, and once opened use within a few days. For other ways to enrich a sauce or a sweet, compare condensed and evaporated milk, or browse plant milk for dairy free drinks.