• 50g butter
• 120g plain flour
• 275ml milk
• 100g Stilton
• 100g Parma Ham
• 2 eggs, beaten
• 100g breadcrumbs
• Oil, for frying
• Salt and cayenne pepper

Melt the butter in a large, heavy-based saucepan, whisk in 70g flour for 2-3 minutes to give a thick and smooth consistency
Slowly pour in the milk and whisk continuously to form a thick sauce
Stir in the Stilton and remove from the heat. Stir through the Parma Ham, season to taste and leave to cool. Refrigerate for at least 30 minutes
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
Heat a large saucepan ¾ 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