Jamon & wild garlic croquetas

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1. Wash the wild garlic leaves well in a colander, then pour over boiling water from the kettle until just wilted. Immediately rinse under cold running water, then squeeze out the excess water and finely chop.

2. Warm the milk in a pan over a low heat until just steaming. Heat the oil or butter in a second pan and, once warm or melted, stir in the flour for a couple of minutes until it starts to brown a little. Gradually add the warm milk, a little at a time, until you have a thick, silky sauce. Bubble for a minute or two, stirring to make sure all the flour has cooked out. Season.

3. Add the manchego, jamón and wild garlic to the pan, and beat to combine. Tip out onto a lightly oiled baking tray or plate, spread out then cover and chill for at least 1 hr. Will keep chilled for up to 24 hrs.

4. Lightly oil your hands and shape the mixture into 18-20 even-sized balls. Arrange on a baking tray and freeze for 30 mins to firm up.

5. Beat the egg in a shallow dish with a little seasoning. Tip the panko into a second dish. Dip each of the croquetas in the egg, then turn to coat in the breadcrumbs. Pour the oil into a large, deep pan ensuring it is no more than a third full and heat to 170C. Fry the croquetas in batches for 2-3 mins until deeply golden. Remove to kitchen paper and drain. Serve warm.

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