Method

Melt the butter in a pan on a medium heat, adding a pinch of salt at the outset.

Once the butter is melted and is starting to foam, it’s ready for the flour.

Stir to incorporate it – the roux should thicken pretty quickly.

Cook and stir for about a minute – that should be plenty of time for it to come together.

To stop it cooking, turn off the heat and start adding the milk.

Initially, pour it in little by little, whisking thoroughly after each addition.

Return the pan to a medium heat and allow it to thicken once more.

It will take at least five minutes for the sauce to thicken properly.

Taste to make sure the flour has been cooked.

Add the mustard and combine.

Leave to cool at room temperature for 10-15 minutes and add the cheese and ham.

Pour into a small tray, cover and leave to set in the fridge overnight.

Shape the mixture into croquettes the next day and leave in the fridge again for an hour.

Preheat our cold pressed extra virgin rapeseed oil in a large saucepan to 170C.

Whisk the egg in a bowl.

Pour the flour into another bowl and the breadcrumbs into a third bowl.

Dip the croquettes in the flour first, then the egg followed by the breadcrumbs and place on a clean tray.

Once the oil is hot enough, gently lower the croquettes in the hot oil and fry for 5-6 minutes until golden and cooked through.

Leave to cool slightly and serve!