Simon Rimmer served up tasty Jamon and Manchego Croquettes on Sunday Brunch.

The ingredients are: 25g butter, Half red onion, very finely grated, 50g flour, 200ml milk, 70ml condensed milk, 150g finely chopped jamon iberico, 60g grated Manchego, 50g mature cheddar, 1 teaspoon Dijon mustard, 100g flour, 2 beaten eggs, 150g fine breadcrumbs and Oil to deep fry.

Serve with chilli jam or hot sauce.

See recipes by Simon in the book titled: The Sunday Brunch Cookbook: 100 of Our Super Tasty, Really Easy, Best-ever Recipes available from Amazon now.