James Martin served up a tasty Serrano ham and salt cod croquetas with aioli and manchego cheese tapas on Saturday Kitchen.

The ingredients are: 75g butter, 275g plain flour, 500ml milk, 75g fresh breadcrumbs, 50g serrano ham, chopped, 50g manchego, chopped, 1 small bunch fresh parsley, chopped, 250g salt cod, soaked and cooked and flaked, 75g plain flour, 2 free-range eggs, beaten, 100g dried breadcrumbs, rapeseed oil, for deep-frying and salt and freshly ground black pepper.

For the aioli: 3 free-range egg yolks, 4 garlic cloves, ½ lemon, juice only, 150ml extra virgin olive oil, mustard powder, optional and saffron, optional.