Chilli Cheese Bites

Drain and finely chop the pickled and fresh jalapeños. Grate the cheeses and finely chop the American cheese slices.

Put a medium saucepan over a medium-high heat, add the butter and let it melt. Stir in the flour and mix well, cooking for 2 mins until it smells nutty. Gradually whisk in the milk until a smooth sauce forms. Let it come to a bubble for 2 mins, then take it off the heat before stirring through the jalapeños, cheese and mustard. Taste and season with salt and pepper, then tip into a large baking dish. Cover with cling film, making sure it touches the surface, and chill for a minimum of 3 hrs, or overnight if you have time.

Once chilled and set, roll 1 tbsp of mixture into a ball and place it on a baking sheet. Repeat until you have used all of the mixture, then return the croquettes to the fridge.

Next, prepare the breading station by cracking the eggs into a bowl and whisking together. Put the flour in another bowl and season with salt and pepper, then add the breadcrumbs to a third bowl.

Coat each croquette in flour, then egg and finally breadcrumbs. Bread the croquettes for a second time (egg first, then breadcrumbs). Set on a baking sheet and put into the freezer for 15 mins.

Heat the oven to 150°C. Heat a generous glug of oil in a small saucepan (don’t fill it more than ½ the way up) over a medium-high heat. Once at 170°C, add the croquettes three at a time and fry for 2-3 mins until crisp and golden.

Transfer the croquettes to a baking tray and chuck into the oven for 10 mins. Keep checking to make sure they don't explode!