1-First: simmer the whole King Edward potatoes in boiling salted water for 20-25 minutes until tender, then drain and cool them. Peel off the skins and mash the potatoes with 2 tablespoons of double cream, seasoning well for a creamy base. Next, fold in the 200g diced smoked black pudding and 100g diced creamy blue cheese, then chill the mixture in the fridge for at least 1 hour to firm it up.

2-For the apple sauce: cook the 2 peeled, cored, and chopped Bramley apples with butter, 2 teaspoons of sugar, and 1 tablespoon of cider vinegar on low heat until soft, then blend until smooth.

3: Shape the chilled potato mixture into 15 equal-sized balls for uniform cooking. Set up three bowls with 2 tablespoons of heavily seasoned plain flour, 3 beaten eggs, and 100g dried breadcrumbs.

4-Coating and Frying Steps

1 Roll each ball in the flour to coat evenly.

2 Dip it into the beaten eggs, then roll in the breadcrumbs.

3 Repeat the egg and breadcrumb coating once more for extra crispness, then chill the coated balls for 10 minutes.

4 Heat groundnut oil to frying temperature, testing with a bread cube that browns in 30 seconds, and deep fry the croquettes for 3-4 minutes until golden and crisp.

5 Drain on kitchen paper and serve immediately with the apple sauce for dipping.