Cooking instructions

1. Pour the milk into a large saucepan and add the onion halves, spices and herbs.
2. Bring the milk slowly to the boil then immediately remove from the heat and set aside to infuse for at least an hour (it will happily sit for a few hours if making ahead).
3. When ready to serve, strain the milk through a sieve into a clean saucepan, discarding the onions, spices and herbs. Place over a medium heat and gently warm through before stirring in the breadcrumbs.
4. Add the butter and continue to stir over the heat for a few minutes until the sauce thickens. Season to taste with sea salt, freshly ground black pepper and freshly grated nutmeg.
5. Transfer to a warmed serving dish and grate over a final dusting of nutmeg to finish.

Tips: Traditionally the onion is studded with the cloves before adding to the milk – you can do this if you want but it works just as well all thrown in the pan together.

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