Melt 50g of the butter in a medium saucepan over a medium heat, then once foaming, toss in the bay leaves, onion and garlic. Cook for 10-12 mins, stirring constantly, until the onion and garlic are softened. Add the milk and spices.

Once warm, start adding the breadcrumbs a little at a time, stirring well to combine. Simmer, uncovered, for 5-6 mins, stirring often. Stir in the cream, if using. Season with a little salt and pepper. Will keep frozen for up to one month. Leave to cool first. Reheat on a low heat while stirring.

When ready to serve, melt the remaining 30g butter in a small pan on a medium heat. Cook until it turns brown and smells nutty, whisking to catch all the golden milk solids. Pour this over the sauce, grind over more pepper if you like and garnish with a bay leaf.