Add the butter (25g) and plain flour (25g) and cook on a low heat until the butter has melted. Stir together until fully incorporated - most recipes suggest melting the butter and then adding the flour. I prefer to add them both at the start as this helps to ensure that the flour doesn't have a raw taste in the finished sauce.

Once the butter has melted and the butter and flour are mixed together, gradually add the milk (250ml). Stir to ensure that each addition of milk is fully incorporated before adding more.

Once all of the milk has been added to the pan add the bay leaves (2 leaves) and cloves (4 cloves).

Stir/whisk continuously until the sauce has thickened to your desired consistency (I like to dip in a spoon and check if the sauce leaves a coating on the back when removed.

Season with salt and pepper.

Remove the bay leaves and cloves.

Serve. If you're making the sauce in advance to use later then put the sauce into a bowl and cover with cling film, ensuring that the cling film is in contact with a top of the sauce to prevent a skin forming.