Croquettes with aïoli recipe
 This makes two flavours of croquettes, shrimp and ‘nduja, and are served with paprika and tarragon aïoli. 400ml/14fl oz full-fat milk 100ml/3½fl oz chicken stock 80g/2¾oz unsalted butter 75g/2¾oz plain flour salt and freshly ground black pepper 400ml/14fl oz full-fat milk 100ml/3½fl oz chicken stock 80g/2¾oz unsalted butter 75g/2¾oz plain flour salt and freshly ground black pepper 2 tbsp olive oil2 shallots, peeled and finely choppedpinch mace 200g/7oz peeled brown shrimp pinch cayenne pepper pinch grated nutmeg 50g/1¾oz Manchego cheese, grated 200g/7oz ‘nduja 150g/5½oz plain flour2 free-range eggs, beaten150g/5½oz panko breadcrumbs 2 tbsp olive oil 2 shallots, peeled and finely chopped pinch mace 200g/7oz peeled brown shrimp pinch cayenne pepper pinch grated nutmeg 50g/1¾oz Manchego cheese, grated 200g/7oz ‘nduja 150g/5½oz plain flour 2 free-range eggs, beaten 150g/5½oz panko breadcrumbs 3 garlic cloves, crushed2 free-range egg yolks 1 lemon, juice only150ml/3½fl oz olive oil1 tsp finely chopped fresh tarragonpinch smoked paprika 3 garlic cloves, crushed 2 free-range egg yolks 1 lemon, juice only 150ml/3½fl oz olive oil 1 tsp finely chopped fresh tarragon pinch smoked paprika Method To make the béchamel, heat the milk and chicken stock together in a saucepan. Melt the butter in a frying pan and whisk in the flour to make a smooth paste. Gradually pour in the hot milk mixture, stirring constantly, and cook until thickened. Season with salt and pepper. Fry the finely chopped shallots in the olive oil over a medium heat until softened and gently caramelised.Divide the béchamel mixture between two bowls. Stir the mace, shrimp, fried shallots, cayenne and nutmeg into one bowl and the Manchego cheese and ‘nduja into the other bowl. Spread the mixture into two baking trays, cover and chill in the fridge for a few hours until the mixtures are firm enough to shape into croquettes.To make the aïoli, blitz the garlic, egg yolks and lemon juice together in a food processor. Gradually drizzle in the olive oil to thicken, making sure each drop of oil has been incorporated before adding more. You may not need all the olive oil. Finish by mixing in the paprika and tarragon.Preheat a deep fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Scoop out the mixture from the trays and shape into small log shapes. Place the flour, egg and breadcrumbs into separate wide bowls and dip the logs into each bowl in turn to coat them in breadcrumbs. Deep fry for a few minutes until golden then carefully transfer to kitchen paper to drain. Serve the two croquettes hot alongside the aïoli. To make the béchamel, heat the milk and chicken stock together in a saucepan. Melt the butter in a frying pan and whisk in the flour to make a smooth paste. Gradually pour in the hot milk mixture, stirring constantly, and cook until thickened. Season with salt and pepper. To make the béchamel, heat the milk and chicken stock together in a saucepan. Melt the butter in a frying pan and whisk in the flour to make a smooth paste. Gradually pour in the hot milk mixture, stirring constantly, and cook until thickened. Season with salt and pepper. Fry the finely chopped shallots in the olive oil over a medium heat until softened and gently caramelised. Fry the finely chopped shallots in the olive oil over a medium heat until softened and gently caramelised. Divide the béchamel mixture between two bowls. Stir the mace, shrimp, fried shallots, cayenne and nutmeg into one bowl and the Manchego cheese and ‘nduja into the other bowl. Spread the mixture into two baking trays, cover and chill in the fridge for a few hours until the mixtures are firm enough to shape into croquettes. Divide the béchamel mixture between two bowls. Stir the mace, shrimp, fried shallots, cayenne and nutmeg into one bowl and the Manchego cheese and ‘nduja into the other bowl. Spread the mixture into two baking trays, cover and chill in the fridge for a few hours until the mixtures are firm enough to shape into croquettes. To make the aïoli, blitz the garlic, egg yolks and lemon juice together in a food processor. Gradually drizzle in the olive oil to thicken, making sure each drop of oil has been incorporated before adding more. You may not need all the olive oil. Finish by mixing in the paprika and tarragon. To make the aïoli, blitz the garlic, egg yolks and lemon juice together in a food processor. Gradually drizzle in the olive oil to thicken, making sure each drop of oil has been incorporated before adding more. You may not need all the olive oil. Finish by mixing in the paprika and tarragon. Preheat a deep fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Scoop out the mixture from the trays and shape into small log shapes. Place the flour, egg and breadcrumbs into separate wide bowls and dip the logs into each bowl in turn to coat them in breadcrumbs. Deep fry for a few minutes until golden then carefully transfer to kitchen paper to drain. Preheat a deep fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Scoop out the mixture from the trays and shape into small log shapes. Place the flour, egg and breadcrumbs into separate wide bowls and dip the logs into each bowl in turn to coat them in breadcrumbs. Deep fry for a few minutes until golden then carefully transfer to kitchen paper to drain. Serve the two croquettes hot alongside the aïoli. Serve the two croquettes hot alongside the aïoli.