Recipe One - Croquetas de Jamon

• Heat the olive oil in a saucepan and add the sieved flour. Mix well and remove from the heat. Add the hot milk and stir until you have a thick, soft sauce, then add the chopped ham. Season to taste and pour the mixture into a large shallow dish and leave to cool for a minimum of three hours (or overnight).
  
  
• Once the mixture is cold, shape the croquetas. Cut the mixture into strips with a knife and cut each of these into 3cm rectangles. Mould them in your hands to make small sausages (not dissimilar to cocktail sausage shape). You should have between 25-20 croquetas.
  
  
• Place the flour, egg and breadcrumbs onto three separate plates. Roll each croqueta firstly in the flour, then in the egg and finally in breadcrumbs and put to one side.
  
  
• Heat a little olive oil in a frying pan. When hot place the croquetas (in small batches) and fry them in the oil until they are crisp and golden brown. Drain on kitchen paper.
  
  
• Serve the croquetas either as a starter or as a tapa with a glass of wine.