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Serves 4

Vegetarian

450ml (16fl oz) milk

125g (4½oz) Montgomery’s Cheddar or any good-quality, mature Cheddar cheese

20g (¾oz) butter, plus extra for greasing

150g (5oz) plain flour

2 whole eggs, beaten

6 eggs, separated into whites and yolks

2 tbsp finely chopped rosemary leaves

300g (11oz) dried breadcrumbs, such as Japanese panko

1.2 litres (2 pints) vegetable oil, for deep-frying

Salt and black pepper

These are excellent as canapés, as a starter or, in larger quantities, as a vegetarian main course. Serve simply with salad, such as the Bibb Lettuce Salad with Radishes (see page 13).

Gently warm the milk in a small saucepan over a low heat – do not let it boil. Grate the cheese into a bowl and set aside.

Place the butter, flour, beaten eggs and the six yolks in a large saucepan, add the grated cheese and set over a low heat. Gradually add the warm milk, stirring continuously with a whisk to prevent lumps. Once all of the milk has been added, keep stirring until the mixture begins to thicken.

When the mixture starts to come away from the sides of the pan, season with salt and pepper and pour out on to a greased baking tray to cool. Once cool, mould the mixture into balls each about the size of a golf ball and place in the fridge for 30 minutes to firm up.

Beat the egg whites in a bowl and mix the rosemary and breadcrumbs in another bowl. Dip the cheese balls first into the egg white, then the rosemary breadcrumbs and either cook straight away or return to the fridge and cook later.

If using a deep-fat fryer, heat the vegetable oil to 190°C (375°F). Alternatively, fill a deep, heavy-based frying pan to a depth of 2cm (¾in) with oil and use a sugar thermometer to check that it has reached the correct temperature.

Remove the balls from the fridge and lower into the fryer or pan. Cook for 4–5 minutes until golden brown, then carefully lift out with a slotted spoon, drain on kitchen paper and serve.