Photo: Dan Jones
- 1 onion
- 1 litre whole milk
- 1 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
- 1 whole nutmeg, to grate
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.
Remove the bay leaves, stir in the butter and cream. Season with salt, pepper and a little 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.