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Bay & onion bread sauce
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½ onion, finely chopped
1–2 bay leaves
568ml carton whole milk
150g sliced fresh white bread
(about 5 slices), crusts removed and roughly torn
¼ tsp freshly grated nutmeg
2–3 tbsp single cream
1. Heat the onion, cloves, bay leaves, butter and milk in a medium pan. Bring to the boil, reduce the heat and simmer for 20 minutes.
2. Strain the milk and return it to the pan. Using a wooden spoon, stir in the bread and add the nutmeg. Simmer for 3–5 minutes until the bread has broken up.
3. Stir in the cream and heat through for 1 minute just before serving.
Make the sauce up to the end of step 2, cover the surface with clingfilm and keep for up to 48 hours in the fridge. Reheat over a gentle heat before continuing from step 3. To freeze: make to the end of step 2, cool and freeze for up to 1 month. Defrost thoroughly before reheating and continuing as above.
Serve with cranberry & clementine sauce.
Typical values per serving:
This recipe was first published in October 2015.