This is a great dinner idea to not only use up left over vegetables from the Sunday roast, but also to incorporate some great British produce currently on offer. This recipe makes 16 croquettes and has been adapted from the BBC Good Food website. As always, you will find all the ingredients you need in the farm shop!

Ingredients:

50g butter
200g onion, sliced
8 rashers of Chiltern Farm Food streaky bacon (the best!)
½ large Savoy cabbage, shredded
500g leftover roast or boiled potatoes (we recommend locally-grown Rectory Farm white potatoes), mashed.
200g leftover roast turnips, parsnips, carrots (or any veg really), roughly chopped and then mashed.
2 Dinton Farm eggs
200g plain flour, well seasoned, plus a little extra for shaping
200g fresh white breadcrumbs
2 more eggs mixed with salt and a little water, beaten
Local Meads rapeseed oil for frying

Method

Melt the butter in a pan, then fry the onions and bacon together for 10 mins until the onions are soft and bacon has started to colour. Add the cabbage to the pan with a good grinding of black pepper. Stir well, then add a splash of water and cook, covered, for 5 mins more until tender.
Tip the potatoes and cooked veg into the pan, then mash really well. Mix in the eggs, then season to taste. Turn onto a floured surface, flatten out, then cut into squares about the size of a scone. Roll each piece into a cigar shape about 10cm long and the width of a £2 coin. Cool.
Roll each croquette in the flour, then in the egg and finally in the breadcrumbs. Put onto a tray and chill for at least 1 hr.
Heat oven to 190C/170C fan/gas 5. Heat a 5mm depth of oil in a large frying pan; then, once a crumb turns golden within a few secs, shallow-fry the croquettes in 2 batches for 2 mins each side, turning carefully. Drain on kitchen paper and transfer to a baking sheet lined with baking paper. Bake for 15 mins or, if making ahead, cover and chill for up to 2 days. To reheat, give them 15 mins in the oven at 190C/fan 170C/gas 5 until hot through and crisp on the outside.