Instructions: Peel the onion and stick the cloves in it.

Put it and the bay leaves into a small pan with the milk.

Stir in the spices and bring the milk slowly to the boil.

Watch carefully that it does not boil over then remove from the heat and leave to infuse for about half an hour.

This step is important if the sauce is to be really good.

Remove the onion and bay leaves then bring slowly to the boil again adding the breadcrumbs just before it gets there.

Lower the heat and stir the sauce with a wooden spoon seasoning it generously with salt and black pepper.

Take care that it doesnt catch on the bottom of the pan.

It should be flavoursome but not spicy.

When the sauce is thick (you may need a little more milk if it gets too thick) stir in the butter and cream.

Enough for 6

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