1. Use the Dualit 700W Hand Blender with chopper bowl attachment blender to blitz the slices of bread into breadcrumbs.

2. Peel and cut the onion in half and place in a large saucepan alongside the whole cloves and bay leaves.

3. Pour in the milk, place on a medium heat to bring to simmering point.

4. Once simmering, remove the pan from the heat, cover with a lid and allow the milk to cool and infuse.

5. Using a sieve, pour the milk mix into a jug and discard the onion, cloves, bay leaves for composting. Once fully filtered, pour the milk back into the saucepan.

6. Stir in the breadcrumbs and place back onto a low heat for a few minutes. Bring the mixture back to a simmer, whilst stirring continously.

7. Optional: add a little more milk for a thinner consistency if preferred, and for a little extra flavour or a different taste, add a pinch of nutmeg or a teaspoon of mustard.

8. Once heated through, remove the milk mixture from the heat and quickly add the butter, salt and pepper. Mix until well combined.

9. Serve alongside your Christmas dinner, Sunday roast or whatever takes your fancy!

Top Tips:

• This sauce can be made up to a month in advance - store in bags or an air tight container and keep in the freezer until ready for use.
• For a vegan alternative, simply substitute the milk and butter for coconut milk and coconut butter.
• Try adding any leftover sauce to a sandwich with turkey, shredded sprouts, cranberry sauce and stuffing.