Napkin dumpling

1. Cut the bread rolls into cubes, pour over the warm milk and leave to soak for 15 minutes.

2. Melt half the butter; finely chop the onion and sweat it in the other half.

3. Add the onion, melted butter, eggs, parsley, salt and nutmeg to the bread and knead lightly together.

4. Butter a clean tea towel or cling film, shape the mixture into a roll about 6 cm thick on it, roll it up tightly and tie the ends with string.

5. Cook in a large pot of gently simmering salted water for about 40 minutes, then unwrap and cut into slices about 2 cm thick.

6. Serve the slices sprinkled with breadcrumbs toasted in butter, alongside roasts.

Tip: Leftovers can be fried in butter on both sides the next day - possibly even tastier.