| 12.8°C Dublin

INSTRUCTIONS1. Melt the butter in a large, heavy-based saucepan, whisk in 70g flour for 2-3 minutes to give a thick and smooth consistency.2. Slowly pour in the milk and whisk continuously to form a thick sauce. Stir in the Stilton and remove from the heat. 3. Stir through the Parma Ham, season to taste and leave to cool. 
Refrigerate for at least 30 minutes. 4. When you are ready to cook, shape the mixture into small balls then roll first in a bowl of flour, then beaten egg and finally breadcrumbs. Return to the fridge and repeat until the mixture is used up. 5. Heat a large saucepan 3/4 full of oil and fry the croquettes over a medium heat for 2-3 minutes until golden brown. Drain on kitchen paper and serve immediately.


50g butter

120g plain flour

275ml milk

100g Stilton

100g Parma Ham

2 eggs, beaten

100g panko 

Oil, for frying

Salt and cayenne pepper

Makes 20-25