Bread Sauce

• 1 small onion, peeled and halved
• 50 g butter
• 3 cloves

Finely chop one half of the onion and cook it gently in half the butter until soft. Stud the other onion half with the cloves, pushing them through the bay leaf to anchor it. Put the milk, nutmeg and studded onion in the saucepan with the cooked onion and bring to the boil. Season with salt and pepper and simmer for 10-15 minutes. Take off the heat and leave to infuse for at least 30 minutes.</