Sizzled sage & onion bread sauce

Make some homemade bread sauce with the added flavours of sage and onion to accompany your festive turkey. It's a perfect condiment at Christmas

Serves 6-8


50g butter, plus extra to serve
1 onion, sliced
600ml whole milk
6 cloves
6 peppercorns
1 bay leaf
3 thyme sprigs
100g white breadcrumbs
4 tbsp single or double cream
nutmeg, freshly grated
8 sage leaves


Melt the butter in a pan, add the onion and a pinch of salt. Cook over a low heat for 15-20 mins, stirring, until the onion is golden. Scoop half the onions out and set aside.

Add the milk, cloves, peppercorns, bay and thyme, and simmer for 20 mins. Strain and return the milk to the pan. Add the breadcrumbs and simmer for 3-4 mins. Stir in the cream, nutmeg and some seasoning. Will keep chilled for up to three days, or frozen for up to a month.

Reheat the onions in a pan and sprinkle over the sauce, then heat a knob of butter and fry the sage for 1-2 mins. Scatter over and serve.