- 1 onion, halved
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 3 whole cloves
The dry, unopened flower bud of the tropical myrtle tree family used to flavour a wide variety…
- 1 bay leaf
- 5 black peppercorns
- 1l full-fat milk
One of the most widely used ingredients, milk is often referred to as a complete food. While cow…
- 1 x 270g loaf ciabatta
- 25g butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 2 tbsp clotted cream
- pinch of freshly grated nutmeg
One of the most useful of spices for both sweet and savoury…
Put the onion, cloves, bay leaf, peppercorns and a pinch of salt in a saucepan with the milk. Heat gently until it just comes to the boil, then remove from the heat and leave to infuse for 20 mins.
Put the ciabatta in a food processor and process into chunky crumbs. Strain the milk into a clean pan, discarding the onion and spices. Stir in the ciabatta crumbs and bring to a simmer, then cook gently for 2 mins. Remove from the heat and stir in the butter, cream and nutmeg. Check and adjust the seasoning if necessary.