Onion & chive bagel bread sauce

A twist on the classic dish, but perfect to go with your Christmas dinner.

Ingreadient

• 600ml Graham’s Gold Top Jersey Milk
• 6 Cooks’ Ingredients Cloves
• 2 Cooks’ Ingredients Bay Leaf
• 2 New York Bakery Co Red Onion & Chive Bagels

Step by step

1. Reserve the cream from the top of the milk.
2. Pour 600ml milk into a saucepan, adding 6 cloves and 2 bay leaves. Bring to a simmer, then set aside to infuse for 30 minutes, if you have time. Strain to another pan, reserving the bay.
3. Whizz 2 bagels to fine breadcrumbs in a food processor, stir into the milk and simmer for about 5 minutes, until creamy and thickened. Stir in the reserved cream.
4. Season, then serve topped with a bay leaf for decoration.