12 black peppercorns
good grating nutmeg
1 large dried bay leaf
568ml (1 pint) whole milk
140g soft white breadcrumbs
1. Push the cloves into the onion and put into a medium saucepan. Add the peppercorns, nutmeg, bay leaf and milk. Slowly bring to just before boiling, then cover, take off the heat and set aside to infuse for 20 minutes.
2. Strain the milk mixture through a sieve; combine with the breadcrumbs and heat through. Serve with extra grated nutmeg on top, if liked.
This recipe first appeared in Waitrose Food, December 2017 issue. Download the Waitrose Food app for the full issue
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