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    Lancashire cheese and Bury black pudding croquettes

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    Lancashire cheese and Bury black pudding croquettes

    ‘This recipe is a favourite with our members at Emirates Old Trafford, and easy to recreate at home. Bury black pudding is a Lancashire staple. It’s been sold at Bury Market for over 150 years, and as 2014 is Lancashire County Cricket Club's 150th anniversary, it seemed a great ingredient to create a starter with.’

    Nic Ashurst, Head Chef, Emirates Old Trafford

    • Preparation time: 20 minutes
    • Cooking time: 10 minutes
    • Total time: 30 minutes 30 minutes

    Serves: 4


    100g Waitrose Dewlay Creamy Lancashire Cheese, grated
    250g cold mashed potato
    80g Bury or other black pudding, cut into small dice
    1 tbsp wholegrain mustard
    1 shallot, finely diced
    50g plain flour, plus a little extra for dusting
    1 essential Waitrose egg, beaten
    100g Cooks’ Ingredients Panko Breadcrumbs
    4-5 tbsp oil
    75g pea shoots or lamb’s lettuce to garnish


    1. Place the cheese, potato, black pudding, mustard, shallot and flour in a bowl and mix to combine well.

    2. With flour-dusted hands, mould the mixture into 12 x 5cm croquettes. Dust with flour, then dip in the beaten egg, followed by the breadcrumbs to coat completely.

    3. Heat the oil in a frying pan over a medium heat. Shallow-fry the croquettes in 2 batches, turning occasionally, for 3-4 minutes until crisp and golden brown all over. Remove from the pan and drain on kitchen paper.

    4. Place the croquettes on a plate, garnish with pea shoots or lamb’s lettuce and serve with a chutney of your choice, such as Waitrose Rhubarb, Apple & Ginger Chutney.

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