- 500ml whole milk
- 50g butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 1 onion, chopped
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 6 cloves
- 1 star anise
Star anise is one of the central spices in Chinese cooking. It has a strong anise flavour, with…
- 1 bay leaf
- 3 thyme sprigs
- 100g stale crustless white bread, made into rough breadcrumbs
- 4 tbsp clotted cream
- pinch nutmeg, freshly grated
One of the most useful of spices for both sweet and savoury…
Simmer the milk, butter, onion, cloves, star anise and herbs in a pan for 20 mins. Can be done the day before and left to infuse in the fridge. Strain the mixture and return the liquid to the pan. Place back on the heat and scatter in the breadcrumbs.
Simmer and stir for 3-4 mins until you have a thick sauce. Stir in the clotted cream and nutmeg, season generously and serve. Can be made up to three days ahead; reheat on the hob or in the microwave on medium for three mins.