James Martin serves up manchego Croquette with padron peppers and ham on Saturday Kitchen.

The ingredients for the Manchego Croquette are: 75g butter, 275g plain flour, 500ml milk, 75g fresh breadcrumbs, 150g Manchego cheese, cubed, 1 small bunch fresh parsley, chopped, 2 free-range eggs, beaten, 100g Japanese panko breadcrumbs and salt and freshly ground black pepper.

For the padron peppers: 4 tbsp olive oil, 200g padron peppers, coarse sea salt and 100g Iberico ham or pata negra ham, to serve.