Creamy rosemary bread sauce
600ml milk 1 bay leaf 2 sprigs rosemary leaves 6 black peppercorns 1 onion, finely chopped 1 strip orange peel 3/4 cup fresh breadcrumbs 1/4 cup cream 2 tbsp chopped fresh rosemary leaves 1. Place milk,
- Place milk, bay leaf, rosemary, peppercorns, onion and orange peel into a saucepan. Bring milk to the boil then immediately turn off heat and leave to stand for 30 minutes.
- Pour milk mixture through a sieve into a clean pan and add breadcrumbs and stir over a gentle heat until thick. Stir in cream and the chopped rosemary leaves.
- Serve alongside roast or grilled chicken.