Melt the butter in a pan over a low-medium heat, then stir in the onion and cook, covered, for 10 mins until softened but not coloured. Add the milk and ground cloves. Simmer gently, uncovered, for 15 mins, stirring occasionally. Add the croissant pieces and stir to help them absorb all the liquid.

Tip everything into a food processor and blitz until smooth. Will keep covered and chilled for two days. Tip the sauce into a pan and simmer over a low-medium heat until thickened and heated through – add a splash of milk to loosen, if needed. Season and serve hot alongside the turkey and trimmings with a knob of butter on top, if you like, and a grinding of black pepper.