Cheese and ham croquettes

Preheat the oven to 140C/ 120C Fan/Gas 1. Break the bread into small pieces and whizz in a processor to make breadcrumbs. Spread out on a baking tray and cook for 10 mins. Cool.

Melt the butter in a small pan. Remove from the heat and stir in the flour to make a smooth paste. Heat the milk until steaming hot, then gradually whisk it into the mixture. Cook over a medium heat, whisking all the time, until the mixture thickens. Continue to whisk for another 3 mins.

Remove from the heat and stir in the cheese, ham and mustard. Season with black pepper. Pour into a dish and cover with clingfilm. Allow to cool completely, then chill in the fridge for 1 hr.

Put the egg in a shallow dish and the breadcrumbs in another. Shape the cheese and ham mixture into 8 croquettes. One at a time, coat in the egg and then the breadcrumbs. Put on a plate lined with baking paper and chill for 30 mins.

Fill a deep fat fryer or large pan to 1⁄3 of the way up with oil and heat to 180C. Cook the croquettes, in 2 batches, for 2-3 mins until golden. Drain on a plate lined with kitchen roll, keep warm, then serve 2 croquettes per person.