Béchamel Sauce

• 1 small onion, ends cut off and peeled
• 4 cloves
• 300 ml milk

Stud the onion with the cloves and put into a small saucepan with the milk, bay leaf and peppercorns. Bring to a simmer, remove from the heat and allow to infuse for 15 minutes or so before straining into a jug. In another saucepan, gently melt the butter (being careful not to burn it) and stir in the flour thoroughly. Cook for a couple of minutes, stirring continuously, then gradually pour in