Leek, Cheddar & Cauliflower Croquettes with Mustard Dip

Heat the oven to 140°C fan / 160°C conventional. Tear the bread onto a tray and dry for 12–15 minutes until crisp, not dark. Cool, then blitz finely. Weigh the bread before drying.

Steam the cauliflower for 10–12 minutes until very tender. Cool until safe to handle, then squeeze firmly in a clean tea towel to remove as much water as possible; aim for roughly 200–230g drained cauliflower. Mash thoroughly. In a small non-stick pan, soften the leek in the butter with 1 tbsp water for 8–10 minutes, until tender and dry. Cool.

Mix the cauliflower, leek, cheddar, flour, half the beaten egg, pepper and one quarter of the crumbs. The mixture should hold its shape when squeezed. Cover and chill for 45 minutes until firm. Reserve the remaining egg, covered, in the fridge.

Divide into 12 equal portions and shape into short cylinders, about 5cm long. Brush each with the remaining egg and press into the remaining crumbs. Any coating or egg left over is still counted in the estimate; discard it if it has touched raw egg.

Heat the air fryer to 180°C. Brush every croquette all over with the measured olive oil. Cook in one layer with space between, in batches if needed, for 12–16 minutes, turning carefully halfway. They should be golden, firm and steaming hot; the centre should reach 75°C for 30 seconds. Alternatively bake on a non-stick tray at 190°C fan / 210°C conventional for 20–25 minutes.

Mix the yoghurt, mustard and lemon juice. Divide all the dip between four small bowls and serve with 3 croquettes per person. This is a side dish; pair it with a main chosen to suit your meal.