Simon Rimmer served up tasty Gruyere croquettes with ham hock and chilli jam on Sunday Brunch.

The ingredients are: 175g grated gruyere, 1 diced onion, 45g butter, 45g flour, 1 egg, 250ml milk, 100g shredded cooked ham hock, 2 eggs, 75g flour, 125g brioche breadcrumbs and Serve with chilli jam.

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.