- 50g butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 1 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 10 shallots, finely sliced (see tip, below)
Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…
- 6 cloves
The dry, unopened flower bud of the tropical myrtle tree family used to flavour a wide variety…
- 3 thyme sprigs
This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…
- 1 bay leaf, plus extra to serve
- 600ml full-fat milk
One of the most widely used ingredients, milk is often referred to as a complete food. While cow…
- pinch white pepper
Also known as capsicums, bell peppers, sweet peppers or by their colours, for example red and…
- 100g fresh white breadcrumbs, from a good-quality loaf
- 5 tbsp single or double cream, plus more to serve, if you like
- ¼ tsp freshly grated nutmeg, or to taste
One of the most useful of spices for both sweet and savoury…
Heat the butter and oil in a pan, then add the shallots, cloves, thyme and bay and cook very, very gently for 15 mins until soft, translucent and pale golden.
Remove the cloves, add the milk and pepper, then bring to a gentle simmer for 10 mins. Stir in the breadcrumbs, give it another 5 mins or so over a very low heat until the bread has plumped up nicely, then stir in the cream and nutmeg. Fish out the stalks from the thyme – the leaves will have fallen off. Season to taste. To serve, grate over a little more nutmeg, drizzle with a little more cream and decorate with a bay leaf.
Prepare aheadCan be made 3 days in advance and chilled. To reheat, warm through in a saucepan on the hob or microwave on medium for 3 mins. You may want to add a splash more milk or cream to loosen it a little.
Peeling shallotsMake the shallots easier to peel by soaking in just-boiled water for 5 mins. Halve them, then peel away the skin.