Ingredients

• vegetable oil
• for deep frying
• 100ml/3½fl oz milk
• 50g/1¾oz butter
• cubed
• 125g/4½oz plain flour
• 2 tsp English mustard powder
• 2 free-range eggs
• 1 tsp chopped fresh thyme leaves
• 250g/9oz Parmesan
• 150g/5½oz grated and 100g/3½oz cubed
• 2 handfuls of baby spinach
• 100ml/3½fl oz double cream
• 200g/7oz roquefort

Directions

• Preheat a deep-fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
• To make the Parmesan fritters
• add the milk
• butter and 100ml/3½fl oz water to a saucepan and bring to the boil. Immediately stir in the flour and mustard powder and beat together. Remove from the heat
• leave to cool a little and beat in the eggs
• thyme and 100g/3½oz of the grated Parmesan and all the cubed Parmesan.
• Carefully add the fritters to the deep-fat fryer and cook until golden and crisp. Remove using a slotted spoon and drain on kitchen paper.
• For the spinach
• place all the ingredients in a saucepan and cook until the spinach is wilted and the cheese melted.
• Spoon the spinach onto warmed plates
• top with the fritters and sprinkle with the remaining Parmesan.