bread sauce

serve two
1 small onion, halved
25g butter
4 cloves
1  bay leaf
a pinch of nutmeg
250ml full fat milk
50g fresh white breadcrumbs
salt + black pepper
1 tbsp double cream (optional)

Stud the halves of onion with two cloves each. Place in a non-stick pan with the bayleaf, nutmeg and butter. Pour in the milk. Bring to a simmer, remove from the heat, cover and leave to steep for an hour. Remove the onion and bayleaf. Add the breadcrumbs and return the sauce to a low heat. Simmer for 10 minutes, stirring occasionally. Season. Add a little cream, if you fancy it.