Ham & Cheese Croquetas

Step 1: To make the croquetas, melt the butter in a medium saucepan and gently fry the onion for 3 minutes or until lightly coloured.

Step 2: Stir in the flour and cook for 30 seconds and then gradually add the milk, stirring constantly, and cook over a low heat for 5 minutes or until thick and glossy.

Step 3: Stir in the ham, cheese, mustard and cream and season to taste and cook for 1 minute more until the cheese melts, stirring constantly.

Step 4: Pour into a bowl and cover the surface with cling film to stop a skin forming and leave to cool, then chill for 4 hours or overnight - the mixture needs to be very stiff to form the croquetas.

Step 5: Take heaped teaspoons of the mixture and with wet hands, roll into 24 small oval shapes and put on a tray.

Step 6: Beat eggs in a shallow bowl, put eh flour on a plate and half the breadcrumbs in a bowl and roll each of the croquetas lightly in flour, then in the egg before coating in the breadcrumbs.

Step 7: Place on a baking tray lined with baking paper.

Step 8: Use the remaining breadcrumbs to top up the bowl halfway through the coating process and chill for 30 minutes.

Step 9: Meanwhile, make the tomato chilli jam.

Step 10: Put all the ingredients in a large saucepan and bring to a gentle simmer, cover loosely with a lid and cook for 50 to 60 minutes, stirring occasionally, until thick and glossy.

Step 11: Leave to cool before serving.

Step 12: Fill a large saucepan one-third full with sunflower oil and heat to 180C (or heat oil in an electric deep-fat fryer) and do not overheat and do not leave hot oil unattended.

Step 13: Using a metal slotted spoon and lower 6 croquetas into the oil and cook for 90 seconds or until golden brown and then transfer to a baking tray lined with kitchen paper to absorb excess oil, and continue cooking the rest.

Step 14: Serve with chilli jam for dipping.