Dateandgorgonzola croquettes

Serves: 20 as a canapé Preparation: 20 minutes plus chilling time Cooking: 20 minutes

INGREDIENTS For the béchamel

250g butter 400g plain flour 1.2 litres milk

For the flavouring

400g dates 100g chopped walnuts 300g gorgonzola

For the coating

200g plain flour strewn onto a tray 6 beaten eggs in a large bowl 200g dried breadcrumbs in a large bowl Vegetable oil for deep frying

METHOD

In a pan cover the dates with water and bring to the boil to soften, then strain lightly, press in sieve to remove excess water and roughly chop.

Make the béchamel in a separate pan by first melting the butter. Take the pan off the heat and stir in the flour. Return to the heat and cook for a minute then take off the heat and gradually stir in the milk, whisking to remove lumps.

Return to the heat until boiling, stirring constantly to avoid the sauce catching. When thickened, stir and then add the gorgonzola and dates plus salt and pepper to taste; leave to cool. Refrigerate for 40 minutes to firm up.

Spoon out dessertspoon-sized balls of mixture, and place on the flour in the tray. Coat the balls in flour and then transfer to the eggs, coat well and then transfer to the breadcrumbs.

Ensure the croquettes are coated in the breadcrumbs and then transfer to the fridge for at least 40 minutes or until ready to use.

Heat the vegetable oil in a large pan or fryer to 170°C. Fry the croquettes a few at a time for about 4 - 5 minutes until crisp, golden brown and hot in the middle. Keep moving them in the oil with a spoon to ensure they brown equally on all sides.

Drain on paper towel and serve hot. Ben Tish is chef director of the Salt Yard