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Ingredients

Method

  • STEP 1

    Melt the butter in a deep non-stick pan. Add the shallots, cloves and bay leaves, and gently cook for 10 mins over a low heat until the shallots are soft and colouring a little. Pour in the milk, then part-cover the pan and leave to simmer on a very low heat for 10 mins.

  • STEP 2

    Remove the cloves, then add the bread and cream to the shallot mixture. Grate in half the nutmeg, then cook for 5 mins, or until the bread absorbs the milk and starts to break down a little but still has a texture. Can be made 1 day ahead (you may need to thin with a little milk). Grate over the remaining nutmeg to serve.

Recipe from Good Food magazine, December 2013

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