Shallot bread sauce

• butter↗50g g
• olive oil↗1 tbsp tbsp
• shallots↗10

  finely sliced (see tip, below)

• cloves↗6
• thyme↗3

  sprigs

• bay leaf↗1

  plus extra to serve

• full-fat milk↗600ml ml
• pinch white pepper
• fresh white breadcrumbs↗100g g

  from a good-quality loaf

• single or double cream5 tbsp tbsp

  plus more to serve, if you like

• ¼ tsp freshly grated nutmeg

  or to taste

Step-by-step instructions

1. 1

   Heat the butter and oil in a pan, then add the shallots, cloves, thyme and bay and cook very, very gently for 15 mins until soft, translucent and pale golden.

2. 2

   Remove the cloves, add the milk and pepper, then bring to a gentle simmer for 10 mins. Stir in the breadcrumbs, give it another 5 mins or so over a very low heat until the bread has plumped up nicely, then stir in the cream and nutmeg. Fish out the stalks from the thyme – the leaves will have fallen off. Season to taste. To serve, grate over a little more nutmeg, drizzle with a little more cream and decorate with a bay leaf.