• 1 onion
  • 1 litre whole milk
  • a generous pinch of ground cloves
  • 2 bay leaves
  • 225 g breadcrumbs made from gluten-free white bread
  • 1 knob of butter
  • 3 tbsp double cream
  • whole nutmeg for grating


  1. 1

    Grate the onion and add it to a pan with the milk, cloves and bay leaves. Heat gently until hot but not boiling. Stir in the breadcrumbs and simmer over a low heat for 10 minutes.

  2. 2

    Remove the bay leaves, stir in the butter and cream. Season with salt, pepper and grated nutmeg to taste. Pour into a warmed jug.


    Get ahead: make the day before; add a little extra milk when reheating. Also freezes well.


    Kitchen secret: grating the onion is a speedy way of infusing flavour into the milk. The traditional accompaniment to turkey, but also delicious with roast chicken.

Nutritional Details

Each serving provides
  • Energy 595kj 142kcal 7%
  • Fat 5.4g 8%
  • Saturates 3.2g 16%
  • Sugars 4.7g 5%
  • Salt 0.5g 8%

% of the Reference Intakes

Typical values per 100g: Energy 502kj/120kcal

Each serving provides

17.6g carbohydrate 0.7g fibre 5.3g protein

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