Toasted Sourdough and Brown Butter Bread Sauce

Toasting the bread and using nutty brown butter adds an extra-delicious dimension to this bread sauce.

Hands-on time 15min, plus infusing. Cooking time about 15min. Serves 8

◆ 40g (1½oz) butter

◆ 1 onion, roughly chopped

◆ 6 cloves

◆ 2 bay leaves

◆ 600ml (1 pint) whole milk

◆ 200g (7oz) sourdough bread (weight without crusts)

◆ Freshly grated nutmeg, to taste

◆ Double cream, to serve (optional)

1 Heat 25g (1oz) butter in a saucepan until turning light golden, and then add the onion and cook over a low-medium heat for 10min until onion is softened and starting to turn golden. Stir in the cloves and bay leaves, and then pour in the milk. Bring to a simmer, and then remove from the heat. Set aside for 15min to infuse, then strain into a jug (discard onion, herbs and spices) and return to the pan.

2 Meanwhile, whizz the bread in a food processor to fine crumbs. Heat a dry, large non-stick frying pan, add the crumbs and cook, tossing regularly, until just golden.

3 Add the breadcrumbs to the infused milk, bring up to a simmer and cook for 1-2min, stirring, until thickened and creamy. Add nutmeg and season to taste.

4 To serve, stir in a little cream, if you like. Melt the remaining butter in a pan and cook until golden brown. Drizzle over the sauce and serve.

GET AHEAD Make to end of step 3 up to 1 day ahead, cover and chill in the fridge. Reheat gently on the hob, adding a splash more milk or cream, until creamy and warmed through. Complete recipe to serve.

PER SERVING (without cream) 149cals, 5g protein, 7g fat (4g saturates), 16g carbs (5g total sugars), 1g fibre