Corned beef, cabbage and white onion sauce

1.In a large, deep-sided saucepan cover the meat with cold water, adding the bay leaf, sugar and peppercorns. Bring to the boil then simmer for 1½ hours, until the meat is tender. You may need to skim the surface if scum appears. Twenty minutes before the meat is cooked the potatoes can be added. Lift the meat and set it to rest for 15 minutes. In the same water as the potatoes add the carrots and cook for 10 minutes. Lastly add the cabbage and cook for 5 minutes or slightly more ­ we like it well cooked but never soggy. Drain the vegetables and serve with the sliced corned beef, topped with hot white onion sauce. The vegetables should be dabbed with butter and seasoned to taste.

2.For the white sauce, boil the onions in a small saucepan, half filled with water. When translucent and tender (but not mushy) drain and reserve the liquid. Melt the butter in the saucepan, and then stir in the flour until combined. Cook a little bit, stirring so it doesn’t burn. This helps to prevent a floury taste. Add the milk slowly, stirring with a wooden spoon, to make a smooth, lump-free sauce. It should be creamy. Return the onions to the sauce and cook for a few more minutes, thinning with some of the reserved water from boiling the onions, if the sauce gets thick. Season with salt and pepper and serve immediately.