Iron Chef UK

A warming winter starter or party canape, these cheese fritters taste meltingly delicious served with homemade chilli jam. Chef Gareth Johns served the fritters with a small salad as a winning starter on Iron Chef UK

Serves 6-8 as a starter, or about 20 as a canape

• 60g (2oz) Welsh butter, plus a little extra
• 60g (2oz) plain flour
• 570ml (1 pint) milk
• 120g (4oz) strong Welsh cheese (Hên Sîr), grated
• 1 tsp English mustard
• 1 tbsp Toloja sweet herb mustard
• 140ml (¼ pint) vegetable stock, use to dilute the jam if needed
• Salt and pepper
• Plain flour, to dredge the fritters in
• 4 eggs, beaten for egg wash
• A few breadcrumbs, preferably Japanese panko breadcrumbs
• Oil for deep frying
• 1 clove of chopped garlic
• 1 small hot chilli chopped
• 1 tbsp tomato paste
• Pinch of sugar
• A splash of balsamic vinegar
• 8 fresh tomatoes (large and ripe) or 1 x 400g can
• Handful of mixed salad leaves
• Olive oil, for the dressing
• Cider vinegar, for the dressing

How to make welsh cheese fritters with hot chilli tomato jam

For the fritters:

1. Make a thick white sauce by melting the butter, adding the flour and cooking out to make a roux before gradually stirring in the milk until you have the desired consistency.

2. Stir in all the grated cheese and both mustards. Season well and leave to cool.

3. When cold, cut into squares (or fingers) and coat in flour, egg and breadcrumbs.

4. Deep fry in hot vegetable oil until golden brown (3-4 minutes).

For the tomato chilli jam:

5. Sweat the garlic in a little vegetable oil, then add the chilli, tomato paste, sugar and vinegar and cook out for 1 minute.

6. Add the skinned, chopped and de-seeded tomatoes, season with salt and pepper and cook until thick, adding a little more sugar and vegetable stock or water as necessary.

For the salad:

7. Dress the salad leaves with a little olive oil and cider vinegar to taste.

To serve:

8. Dress a small pile of salad at one end, add two croquettes, one atop the other, and a small pool of jam.