Poke the cloves into the onion then put it in a pan with the bay leaf, thyme, a pinch of freshly grated nutmeg and milk. Bring to a boil, then turn down to a simmer and cook for 20 minutes. If you have time here, let it infuse for 1 hour.
Strain the liquid and return it to the pan then add the breadcrumbs and simmer for a further 5 minutes. Stir in the butter, double cream and a pinch of extra nutmeg. Season with freshly ground black pepper and serve.
Cook’s tip: This can be made up to 3 days in advance and then reheated on the hob or microwave – if it’s a little thick, just add a bit of milk and stir while heating.