Sourdough bread sauce
Serves 6- 8 Prep 5 mins Cook 25 mins 80g sourdough bread
(around 2 slices) 2 large shallots, peeled 12 cloves 2 fresh bay leaves 3 black peppercorns 500ml whole milk 1 tsp dark rye flour or
wholemeal flour 25g butter 1/2 tsp freshly grated nutmeg 50ml double cream 50ml buttermilk thyme leaves (optional)
1 Blitz the bread to crumbs in a food processor. Stud the shallots with cloves, put in a pan with the bay, peppercorns and milk. Heat gently for 20 mins. Pour through a sieve into a clean pan; discard the aromatics.
2 Heat the infused milk until simmering, then add the flour, breadcrumbs, butter and nutmeg. Add the cream and buttermilk, and season. Cook for 6- 8 mins or until thickened. Can be made up to two days ahead or frozen for two months. Reheat gently on the hob. Sprinkle over the thyme, if using. PER SERVING (8) 134 kcals, fat 9g, saturates 5g, carbs 10g, sugars 4g, fibre 1g, protein 4g, salt 0.3g