Cheeseboard Croquettes

All the best bits of the cheeseboard, deep fried.

Done in 3 hours

Serves 8

Dish by Hugh Woodward

Ingredients

150g butter

150gplain flour

1 ltrmilk

1 tbspflaked sea salt

100g each ofcheeses of your choice

1 ltrsunflower oil

200g plain flour

4eggs, beaten

200gpanko breadcrumbs

That's right, we've finally got a use for all the cheesy odds and ends you find in your fridge around Christmas. It's so simple and so delicious that you'll want to make everything into a croquette. Could there be anything more delicious than this recipe in the whole world? We don't think so. Time to get cheesy!

Method

In a large saucepan, heat the butter until frothy then add the then flour, stirring it and cooking it out for roughly a minute.

Add the milk splash by splash, whisking constantly until you have a smooth sauce.

Place the cheeses in 4 separate bowls and pour over the hot bechamel, stirring to combine until you have a smooth cheese sauce. Leave the set in the bowls in the fridge.

When the mixtures are solid to the touch, take spoonfuls of each mixture and, working quickly, shape them. We found, to remember which is which cheese, it helps to make each cheese a different shape!

When ready to fry, heat the oil to 180*C.

Bread each shape by dipping in the flour, then the beaten eggs, then finally the panko. Fry for roughly 2 minutes, or until cooked through.

Serve with the things you'd normally have with cheese!

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Hugh Woodward

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Hugh's culinary life began aged 14 when he cooked spaghetti hoop burritos to impress girls. Since then his colourful career has taken him to performing in Skegness, making cheese in Peckham, running a wine bar on Columbia Road and reluctantly working in a (briefly) Michelin Starred restaurant. He likes fish, things cooked on charcoal, cheap dinners and London's rich cultural tapestry of food shops. When he's not cooking or eating he can be found mudlarking by the river Thames, buying bits in flea markets and hanging out with his cat Keith.