Rye and caraway bread sauce

Method

1. Put 1 large halved onion in a medium saucepan with 1 tsp toasted caraway seeds, 1 star anise, 600ml full-fat milk, 5 black peppercorns and 2 fresh bay leaves. Bring to the boil, then turn down the heat and simmer for 5 minutes.
2. Remove from the heat and leave to infuse for at least an hour. Strain into a pan (discard the flavourings) and add 125g fresh rye sourdough breadcrumbs. Simmer for 5 minutes.
3. Just before serving, beat in 50g butter. Add freshly grated nutmeg and salt and pepper to taste. Spoon into a serving bowl and serve (see Make Ahead).