‘Spam’ fritters with crushed peas & aioli

Name: ‘Spam’ fritters with crushed peas & aioli
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Ingredients: • 35g unsalted butter• 75g plain flour• 250ml milk• 270g cooked ham hock (3 x 90g packs)• 2 tsp English mustard, plus extra to serve• 80g mature Cheddar, coarsely grated• 25g pack flat leaf parsley, finely chopped• 2 eggs• 125g dried breadcrumbs• About 200g oven chips• 1-1.5l sunflower oil AIOLI• 1 British Blacktail egg yolk • 11⁄2 tsp lemon juice• 1 large clove garlic, crushed• 150ml sunflower oilPEAS• 500g frozen petits pois• 25g unsalted butter• 1 small clove garlic, crushed• Squeeze lemon juice; • 35g unsalted butter• 75g plain flour• 250ml milk• 270g cooked ham hock (3 x 90g packs)• 2 tsp English mustard, plus extra to serve• 80g mature Cheddar, coarsely grated• 25g pack flat leaf parsley, finely chopped• 2 eggs• 125g dried breadcrumbs• About 200g oven chips• 1-1.5l sunflower oil AIOLI• 1 British Blacktail egg yolk • 11⁄2 tsp lemon juice• 1 large clove garlic, crushed• 150ml sunflower oilPEAS• 500g frozen petits pois• 25g unsalted butter• 1 small clove garlic, crushed• Squeeze lemon juice

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Prep Time: 30

Cook Time: 20

Total: 50

Servings: 4

‘Spam’ fritters with crushed peas & aioli

Ingredients

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• 35 grams unsalted butter• 75 grams plain flour• 250 milliliters milk• 270 grams cooked ham hock (3 x 90 grams packs)• 2 tsp English mustard, plus extra to serve• 80 grams mature Cheddar, coarsely grated• 25 grams pack flat leaf parsley, finely chopped• 2 eggs• 125 grams dried breadcrumbs• About 200 grams oven chips• 1-1.5l sunflower oil AIOLI• 1 British Blacktail egg yolk • 11⁄2 tsp lemon juice• 1 large clove garlic, crushed• 150 milliliters sunflower oilPEAS• 500 grams frozen petits pois• 25 grams unsalted butter• 1 small clove garlic, crushed• Squeeze lemon juice• 35 grams unsalted butter• 75 grams plain flour• 250 milliliters milk• 270 grams cooked ham hock (3 x 90 grams packs)• 2 tsp English mustard, plus extra to serve• 80 grams mature Cheddar, coarsely grated• 25 grams pack flat leaf parsley, finely chopped• 2 eggs• 125 grams dried breadcrumbs• About 200 grams oven chips• 1-1.5l sunflower oil AIOLI• 1 British Blacktail egg yolk • 11⁄2 tsp lemon juice• 1 large clove garlic, crushed• 150 milliliters sunflower oilPEAS• 500 grams frozen petits pois• 25 grams unsalted butter• 1 small clove garlic, crushed• Squeeze lemon juice

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Instructions

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1. Melt the butter in a pan, then stir in 35g flour; cook for 2 minutes until golden. Gradually beat in the milk to make a thick sauce. Season, then stir in the ham, mustard, cheese and parsley. Scoop it into a dish (23cm x 18cm), spread out evenly, then cover and chill for at least 3 hours or overnight.2. For the aioli, beat the yolk with the lemon juice and garlic in a bowl. Put the oil in a jug and, whisking all the time, very slowly add to the yolk mixture, only adding more once each drop is incorporated; season.3. Crack the eggs into a wide bowl, season and beat. Put the breadcrumbs on a plate. Cut the ham mixture into 8 rectangles. Using a palette knife, lift out 1 rectangle, dust with a little of the remaining flour; dip into the egg, then the breadcrumbs. Set on a tray; repeat with the remaining rectangles.4. Cook the chips according to pack instructions. Meanwhile, heat about 1 litre oil in a large saucepan (it shouldn’t be more than half full) to about 170oC. Fry the fritters, 2 at a time, for 4-5 minutes until golden. Lift out and drain with a slotted spoon, then blot dry on kitchen paper.5. Boil the petits pois for 3-4 minutes, drain and return to the pan. Add the butter and garlic, crush, stir in a squeeze of lemon juice and season. Serve with the fritters, chips and a spoonful of aioli.