I make myself an almond+cashew milk latte every morning. The nut milk I use foams "okay" but not amazing. I know there's some barista blends out there, but they're harder to find and more expensive and mostly I just can't be bothered.
BUT! I have made a discovery which changes everything!
The other day, in my uncaffeinated haze, I accidentally pulled my espresso shots into the metal frothing jug. After noticing my error, I poured the shots into my mug where they belong and then I put the nut milk in the jug without rinsing out the espresso residue. The resulting nut milk with a hint of espresso in it foamed *great*. Total game changer.
Hopefully this helps some of my fellow lactose-avoidant fellow coffee drinkers out there.
All the different tastes (fennel, mint, harissa, lamb mince, etc.) worked really well together and there was a nice kick to it. 
mayonnaise with a special spicy soy sauce that contains habanero pepper
). To make them better I fried some bacon bits and added courgette cubes to those. That together with some dollops of crème fraîche made this dish OK. It looks fine but there is something about tortellini that makes them stick to my tongue like dry cardboard… I really should give up on them. 
). My cookbook calls it a Lentil Curry but I think it really is a Dal as it contains lots of red split lentils. We always eat this with broccoli florets and hard-boiled eggs - and these days also with chilli powder or flakes. 