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600ml unsweetened almond milk
50g dairy-free butter
1 white onion, roughly chopped
1-2 cloves
6 peppercorns
2 garlic cloves, crushed
1 bay leaf
3 fresh thyme sprigs
Small pinch of ground nutmeg
70g Mornflake Fine Oatmeal
70g gluten free breadcrumbs

Pinch of salt & black pepper


Pour the milk into a saucepan and add the butter, chopped onion, crushed garlic, peppercorns, cloves, bay leaf, nutmeg and fresh thyme sprigs. Gently warm the milk and simmer for 20-25 minutes, stirring occasionally.

Using a fine mesh sieve, strain the milk into another saucepan and discard everything left in the sieve.

Heat the milk until just boiling, reduce the heat then gradually add the fine oatmeal and breadcrumbs. Continue to stir well and cook the bread sauce over a low heat for 4-5 minutes. Season with salt and pepper and serve.

To prepare ahead: make the sauce a couple of days in advance – just store in the fridge and re-heat when ready. Once the bread and oat sauce is returned to the pan, gently heat, add a splash more milk and stir.

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