1-Step 1: Prepare the Potatoes Simmer the whole King Edward potatoes in boiling salted water for 20 to 25 minutes until they are tender. Once done, drain them, let them cool slightly, and peel to produce a drier mash, which helps the croquettes hold their shape better.

2-Step 2: Mash and Mix the Ingredients Mash the peeled potatoes with 2 tablespoons of double cream and season well for a smooth base. Gently fold in the 200g diced smoked black pudding and 100g diced creamy blue cheese to keep the mixture light and even.

3-Step 3: Chill the Mixture After mixing, chill the potato mixture in the fridge for one hour until it’s cold. This step is crucial for firmness and makes shaping easier.

4-Step 4: Prepare the Apple Sauce Cook the apple sauce by gently heating the 2 peeled, cored, and chopped Bramley apples with a knob of butter, 2 teaspoons of sugar, and 1 tablespoon of cider vinegar on low heat until the apples soften. Blend it to a smooth consistency for a tangy companion to your croquettes.

5-Step 5: Form and Coat the Croquettes Form the chilled potato mixture into 15 equal-sized balls. Set out bowls of the 2 tablespoons heavily seasoned plain flour, 3 beaten eggs, and 100g dried breadcrumbs. Coat each ball first in flour, then in egg, and finally in breadcrumbs. Repeat the egg and breadcrumb coating once more for extra crispiness, then chill the coated croquettes for 10 minutes.

6-Step 6: Fry the Croquettes Heat groundnut oil in a pan to a depth of about one-third full. Test the temperature by frying a cube of bread, which should brown in approximately 30 seconds. Fry the croquettes in the hot oil for 3 to 4 minutes until they are crisp and golden, then drain on kitchen paper and serve hot with the apple sauce.