saucepan, 2 x mixing bowls and frying pan

50g butter
150ml milk
75g FREEE Rice Flour
1/8 tsp salt
1/8 tsp pepper
2 tbsp parsley, finely chopped
100g stilton cheese
25g butter
1 tbsp oil
1 egg
50g cornflake crumb

1. Put the 50g butter, milk and rice flour into a saucepan over a very gentle heat.
2. Season with salt and pepper, stir regularly and beat as the sauce starts to thicken.
3. Continue stirring as the thick sauce becomes a soft dough.
4. Remove from the heat, cover and leave to cool.
5. Finely chop the parsley and crumble the cheese.
6. Add the parsley and cheese to the soft dough and mix well.
7. Divide the mixture into eight mounds and shape each into an oval croquette.
8. Break the egg into a bowl and beat well.
9. Put the cornflake crumb into another bowl.
10. One by one, dip the croquettes into the egg bowl, covering them in egg, and then into the cornflake crumb bowl making sure they are coated all over with crumb.
11. Lay the crumbed stilton croquettes on a plate and chill until ready to cook.
12. Put the 25g butter and oil into a frying pan over a medium heat.
13. Slide the croquettes into the pan and cook until the base is golden brown, about 3-4 minutes.
14. Turn the croquettes over and cook until the other side is golden.
15. Transfer the croquettes to a dish, cover to keep warm, and continue to cook the remaining croquettes.