Owen Morgan served up tasty croquetas two ways with piquillo pepper sauce on Saturday Kitchen.

The ingredients for the jamón ibérico croquetas are: 180g Ibérico ham, finely diced (Serrano ham is a good alternative), plus extra to serve, 150g salted butter, roughly chopped, 1 bay leaf, 450ml full-fat milk, 450ml good brown chicken stock (use milk if you don’t have good stock), 140g plain flour, sifted, plus extra for coating/breading, ½ tsp grated or ground nutmeg, 5 free-range eggs, beaten, 200g panko breadcrumbs, or regular breadcrumbs, light olive oil, for frying, sea salt and freshly ground black pepper.

For the leek croquetas: 2 large leeks, washed and finely diced, 1 large garlic clove, crushed, 3 large fresh thyme sprigs, leaves picked, 75ml extra virgin olive oil, 75g salted butter, roughly chopped, 1 bay leaf, 140g plain flour, sifted, plus extra for coating/breading, 900ml full-fat milk, ½ tsp mild smoked paprika, 150g piquillo peppers, finely diced, 250g black truffle Manchego, 5 free-range eggs, beaten, 200g panko breadcrumbs, or regular breadcrumbs, light olive oil, for frying, spare Manchego, finely grated, to serve, sea salt and freshly ground black pepper.

For the piquillo sauce: 500g tin or jar roasted piquillo peppers, drained, 2 garlic cloves, sliced, 40ml/3 tbsp extra virgin olive oil (preferably Arbequina), 1 tbsp sherry vinegar and sea salt.

See Spanish recipes in the book titled: Spanish Cookbook available from Amazon now.