Ingredients:
2 bay leaves
1 onion, halved
4 cloves
450ml (¾pint) whole milk
Fresh nutmeg
150g (5oz) fresh white breadcrumbs
200ml (7fl oz) crème fraiche
30g (1oz) butter
1 Stud a bay leaf to each onion half using cloves.
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2 Place in a pan with the milk and grate over roughly ½tsp of nutmeg. Turn onions over if bay leaves are poking out.
3 Heat very gently until just simmering then remove from the heat and leave to infuse for 15min.
4 Return to heat and remove studded onion. Add breadcrumbs and stir until thickened.
5 Stir in crème fraiche and butter. Stir until crème fraiche is incorporated and butter melted. Take off the heat and season.
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A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
