Starting temp (foil on), 220C/fan 200C, gas 7: 40minsRoasting temp (foil on), 160C/fan 140C, gas 3: 3-3½ hrsBrowning temp (foil off), 220C/fan 200C, gas 7: about 30 minsThen you must allow it to rest for 30 mins before serving.SWMBO uses the Mary Berry bread sauce recipe:SERVES 81 onion, peeled and quartered4 cloves2 bay leaves450ml milk100g fresh white breadcrumbs150ml double cream25g buttersalt and freshly ground black peppera little freshly grated nutmeg Stud each peeled onion quarter with a clove and put into a pan with the bay leaves and the milk. Bring to the boil, take the pan off the heat, cover and leave to infuse for about 10 minutes.Lift the onion and bay leaves out of the pan with a slotted spoon and discard. Add the breadcrumbs to the pan, and bring to the boil, stirring. Simmer for 1-2 minutes. Stir in the cream and butter, then add salt, pepper and freshly grated nutmeg to taste. Serve hot. TIP To be really well organised, freeze bread crust crumbs and bread non-crust crumbs separately. The crust crumbs are good for stuffings; the breadcrumbs can be used in bread sauce and as the topping for gratin.
Nigel Brooks ● 4143d