Method

• Melt butter in a heavy-based pan and sprinkle over the flour
• Stir continuously with a wooden spoon to mix, then cook until the mixture smells nutty
• Gradually pour in the milk, stirring all the time, to make a smooth sauce
• Add 290ml of the ham poaching liquid or simply loosen with a water or add more milk, leave to simmer for 12 minutes
• Season well with cracked pepper and a little salt, add the parsley and stir to combine