Serves: 6 - 8

Tools Used: 

• Easy Pull Manual Food Processor
• Handheld Rasp Grater

Ingredients: 

• 1 large shallot
  
• 100g dry white bread
  
• 500ml milk
  
• ½ nutmeg, finely grated
  
• Pinch ground cloves
  
• 1 bay leaf, torn in half
  
• ½ tsp caster sugar
  
• Sea salt and black pepper
  
• 15g butter
  
• 2 tbsp double cream
  
• 1-2 tbsp crispy fried onions
  

Method: 

1. Peel the shallot and cut in half. Finely chop in the easy pull food processor. Tip into a non-stick saucepan. 
2. Tear the bread into the easy pull food processor bowl, then blend to give you breadcrumbs. Add to the pan, along with the milk, nutmeg, ground cloves, bay leaf and caster sugar. Season with salt and pepper and bring to a gentle simmer. Reduce the heat to low and cook for 20 minutes, stirring frequently, making sure the milk doesn’t catch on the bottom of the pan.
   
3. Once the bread sauce has thickened and you plan on serving it straight away, stir in the butter and cream, giving it a delicious, silky consistency and rich finish. Serve scattered with crispy fried onions.
4. If you plan on serving at a later time, chill and then gently warm through, adding the butter and cream at the end.

Tip:

Make your bread sauce a few weeks ahead - just stop before adding the butter and cream, then freeze it. That’s one less job before the big day! Defrost at room temperature, warm gently, and finish with the butter, cream and a scatter of crispy onions for extra flavour and crunch.