Photograph: Jonathan Gregson
- 1.2 litres semi-skimmed milk
- 0.5 onion
- 1 bay leaf
- 10 cloves
- 3 sprigs fresh thyme
- 250 g fresh white breadcrumbs
- 1 whole nutmeg, to grate (to taste)
In a pan, bring the milk to the boil with the onion, bay leaf, cloves and thyme. Simmer for 10 minutes, then strain into a clean pan, discarding the flavourings.
Stir in the breadcrumbs and cook gently for 10-15 minutes or until thick. Season with a few gratings of nutmeg and salt. If you like a thinner sauce, you can pass it through a coarse sieve.
Get ahead: make the day before (can also be frozen), then reheat in a pan, add a little milk to thin if necessary.