1 large onion, quartered
800ml full-fat milk
10 black peppercorns
4 fresh bay leaves (crumple them first to release the flavour)
175g fresh white breadcrumbs (8 medium slices of bread, crusts removed)
4 tbsp double cream
Grated fresh nutmeg, to serve
1. Stud each onion quarter with 2 cloves. Put into a saucepan with the milk, peppercorns and 3 of the bay leaves. Place over a low heat and slowly bring to simmering point. Set aside for 1 hour to let the flavours develop.
2. Strain into a clean pan. Stir in the breadcrumbs and butter and simmer over a medium heat for a few minutes, stirring, until thickened. Stir in the cream and bring back to simmering point. Season to taste.
3. Transfer to a serving dish and garnish with the remaining bay leaf and a little nutmeg to serve.
Handy tip Once made, this will keep, covered in the fridge, for up to 5 days. To freeze: You can freeze after step 2. for up to 1 month; defrost at room temperature then complete the recipe.