In a deep saucepan, melt 50g butter alongwith 50g of Plain Flour.

Gradually pour in 225ml of milk. Stir well.

Add in the Yolk of 1 egg and mix. Turn off the heat.

Grate in 110g of Cheddar Cheese.

Place this mixture flat onto a plate and keep in the fridge for a minimum of 2 hours.

Next, shape these into little balls.

Toss them into the seasoned flour.

...then into the whisked egg...

...then finally into the fresh breadcrumbs.

Deep fry these lovely croquettes at 160°F and serve with a cool tomatoe relish