400g pack Waitrose Mushroom and Chestnut Risotto, or similar
90g Waitrose Pulled Ham Hock, or similar
25g Waitrose Taleggio (or other cheese), cut into cubes
2 tbsp plain flour, plus extra, seasoned, for dusting
Grated zest and juice of ½ lemon, plus wedges to serve
2 tbsp olive oil
55g pack wild rocket
Strain the risotto in a sieve, discarding the sauce. In a bowl, mix the strained risotto, ham hock, cheese, 2 tbsp flour and lemon zest. Carefully shape into 8 croquettes and put on a baking tray. Chill for 15 minutes (they may feel sticky at first but chilling and dusting with flour will help). Heat the olive oil in a large non-stick pan over a medium heat. Dust each croquette in seasoned flour until well coated. Fry in the pan for 8-10 minutes, turning occasionally, until piping hot throughout and golden brown. Serve with lemon wedges and rocket tossed in the lemon juice.