Jamon & wild garlic croquetas

Start cooking opens one step at a time with read-aloud and hands-free voice control — “next”, “repeat”, “how much salt”, “timer 10 minutes”.

1. 1Wash the wild garlic leaves well in a colander, then pour over boiling water from the kettle until just wilted. Immediately rinse under cold running water, then squeeze out the excess water and finely chop.
2. 2Warm the milk in a pan over a low heat until just steaming.
3. 3Heat the panWarm the oil or butter in a second pan and, once warm or melted, fold in the flour for a couple of minutes until it starts to brown a little.
4. 4Gradually add the warm milk, a little at a time, until you have a thick, silky sauce. Bubble for a minute or two, stirring to make sure all the flour has cooked out. Season.
5. 5Add the manchego, jamón and wild garlic to the pan, and beat to combine. Tip out onto a lightly oiled baking tray or plate, spread out then cover and chill for at least 1 hr. Will keep chilled for up to 24 hrs.
6. 6Lightly oil your hands and shape the mixture into 18-20 even-sized balls. Arrange on a baking tray and freeze for 30 mins to firm up.
7. 7WhiskBeat the egg in a shallow dish with a little seasoning. Tip the panko into a second dish. Dip each of the croquetas in the egg, then turn to coat in the breadcrumbs.
8. 8At this point, the raw croquetas can be frozen for up to three months.
9. 9Pour the oil into a large, deep pan ensuring it is no more than a third full and heat to 170°C / 350°F, or until a cube of bread browns lightly in 30 seconds.
10. 10FryFry the croquetas in batches for 2-3 mins until deeply golden. To cook from frozen, fry at 160°C / 325°F for a few minutes longer until they’re piping hot inside.
11. 11ServeRemove to a sheet of kitchen paper using a slotted spoon and leave to drain. Serve warm while it's hot with a glass of sherry.