GRANNY’S BREAD SAUCE
On Christmas Eve, place 30 peeled shallots in a large bain-marie or double saucepan. Pour over two pints of full fat milk, and sprinkle some cloves. Bring up to a simmer, then turn down the heat so it is just off the boil. Put the lid on and leave to infuse, stirring every couple of hours. Turn off the heat overnight. On Christmas Day morning, bring it up to the boil again, then strain through a sieve, pressing the onion mash down so the juices are squeezed into the milk. Add half the breadcrumbs, stir well then add more crumbs until it has reached the desired consistency (about 125g in all). Plenty of salt, freshly ground pepper and a splash of double cream, and you have bread sauce fit for a king.