Béchamel sauce

In a saucepan, put the milk, onion, bay leaf, peppercorns and parsley stalk. Bring almost to a boil then remove the pan from the heat and leave it to infuse for 20mins. Strain milk into a jug.

Melt butter in saucepan until bubbling. Put flour and cook gently, stirring constantly with a wooden spoon for about 1-2 mins.

Remove the pan from the heat and whisk the milk gradually, still stirring until the sauce is completely smooth.

Return the pan to medium heat and cook, stirring, until the sauce comes to the boil then reduce heat to low. Cook for another 5 mins, still stirring until the sauce is smooth and glossy and thinly coats the back of the spoon.

Season to taste, adding lots of nutmeg.