Bread sauce

Serves 4-6

1 onion, peeled
25g butter, plus a knob
3 cloves
3 bay leaves
500ml milk
Pinch of freshly grated nutmeg
100g fresh white breadcrumbs
Salt and freshly ground black pepper

1 onion, peeled
25g butter, plus a knob
3 cloves
3 bay leaves
500ml milk
Pinch of freshly grated nutmeg
100g fresh white breadcrumbs
Salt and freshly ground black pepper

Finely chop half the onion and cook it gently in a good knob of butter until soft. Push each clove through a bayleaf and stud the onion with the anchored leaves. Put the milk, nutmeg and the studded onion in the saucepan with the cooked onion and bring to the boil. Season and simmer for 10-15 minutes. Remove from the heat and leave to infuse for about 30 minutes. Remove and discard the studded onion.

Add the breadcrumbs and simmer gently for 10 minutes, stirring occasionally. Pour one-third of the sauce into a liquidiser and blend until smooth, then return to the pan and add the 25g butter. Stir the sauce well and check the seasoning.