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Making Bread Sauce

To make enough for eight people, halve a large onion and stick cloves into each half (how many you use is a matter of personal taste – I suggest 15 – 18. If you don't like them at all, use some freshly grated nutmeg instead). Place the onion halves in a saucepan with a bay leaf, 8 black peppercorns, 1 pint / 570ml of creamy milk and some salt. Bring everything up to simmering point, remove from the heat, put the lid on and leave everything to infuse for at least 2 hours.

When you are ready to make the bread sauce, remove the onion, bay leaf and, if you can, the peppercorns, with a draining spoon. Keep the onion to one side, as you may want to put it back into the finished sauce for extra flavour.

Stir 4oz / 110g freshly made white breadcrumbs into the milk and add 1oz / 25g butter. Stir over a low heat to melt the butter and thicken the sauce slightly – this will take about 15 minutes.

After that, you can add the onion back in, to give the sauce extra flavour. Leave the sauce in the pan in a warm place until you are ready to serve it. Just before serving, remove the onion and spices. Re-heat the sauce gently then beat in another 1oz / 25g of butter and 2 tbsp of double cream. Taste to check the seasoning. Pour into a warmed serving jug.

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