Sizzled sage & onion bread sauce

• butter↗50g g

  plus extra to serve

• onion↗1

  sliced

• whole milk↗600ml ml
• cloves↗6
• peppercorns↗6
• bay leaf↗1
• thyme sprigs↗3
• white breadcrumbs↗100g g
• single or double cream4 tbsp tbsp
• nutmeg↗

  freshly grated

• sage leaves↗8

Step-by-step instructions

1. 1

   Melt the butter in a pan, add the onion and a pinch of salt. Cook over a low heat for 15-20 mins, stirring, until the onion is golden. Scoop half the onions out and set aside.

2. 2

   Add the milk, cloves, peppercorns, bay and thyme, and simmer for 20 mins. Strain and return the milk to the pan. Add the breadcrumbs and simmer for 3-4 mins. Stir in the cream, nutmeg and some seasoning. Will keep chilled for up to three days, or frozen for up to a month.

3. 3

   Reheat the onions in a pan and sprinkle over the sauce, then heat a knob of butter and fry the sage for 1-2 mins. Scatter over and serve.