Simon Rimmer served up tasty Lancashire Cheese and Mushy Pea Croquettes on Sunday Brunch.
The ingredients: 50g butter, 60g flour, tsp cornflour, 350ml milk, 80g mushy peas, 75g crumbled Kirkhams Vegetarian Lancashire cheese, 1 tsp mint sauce, flour, 1 egg and breadcrumbs to coat.
For the dip: 200g mayo, 30g capers, finely chopped, juice half lemon and 25g English mustard.
See more Sunday Brunch recipes in the new book titled: The Sunday Brunch Cookbook: 100 of Our Super Tasty, Really Easy, Best-ever Recipes
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