240ml/8fl.oz. Soy or Rice Milk

2 tbsp Cornflour

1/2 teasp Salt

Freshly ground Black Pepper

2 tbsp Freshly Chopped Parsley

1. In a small bowl, mix together a little of the milk with the cornflour until well blended. Set aside.

2. Place the remaining milk in a saucepan and heat over medium heat. Do not boil.

3. Stir the corn flour mixture again and add to the hot milk together with the parsley, and stirring constantly, cook over medium heat until the sauce thickens.

4. Season to taste with salt and pepper.

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