Chris and Bex's canape, Croquetas.


300g butter

300g flour

2L milk

300g manchego, finely grated

600g chorizo, finely diced

12 eggs

800g Panko crumbs

Canola oil


1. Melt the butter in a pan and stir in the flour to make a thick paste. Gradually stir in the milk until you have a smooth sauce. Simmer for 10-15 minutes. Add the cheese and stir until melted, then stir in the chorizo and season. Scoop into a tray or dish, cool, then chill completely in the fridge. (This can take 2-3 hours, or you could do it the day before.)

2. To start the crumbing process, put the egg on one plate and Panko crumbs on another. Roll the mix into balls and proceed to dip in the egg, followed by the crumb. Repeat so you have a double layer of egg and breadcrumbs.

3. Then place the balls into a deep-fryer set at 180* and cook for 2-3mins. Scoop out and drain on kitchen paper. Season and keep warm to serve.