Redefine Pulled Pork Croquette

Make a beetroot purée: Boil the beetroots for 30 minutes, or until soft. Blend them with the 100ml oil and the sherry vinegar in a food processor. Pass through a sieve until you obtain a smooth, velvety sauce. Season to taste.

Make a béchamel sauce: Melt butter in a pot on medium high heat. Add flour, stir well for 3 mins till it turns light brown. Heat the milk with bay leaf and garlic clove, then strain into the butter and flour mix, whisking vigorously until a bechamel forms. Add lemon zest and wisp of nutmeg, season to taste.

Make the Pulled Pork base: Place a frying pan on a medium heat. Add the oil, chopped shallots and thyme leaves, and cook until soft. Remove from the pan and place on the side. Place the pan back on the heat, add another splash of oil and add the Pulled Pork, cooking until lightly caramelised. Remove from the heat and combine the shallots, Pulled Pork and béchamel. Place in the fridge to cool.

Make the croquettes: Once the pork & béchamel mix is cooled, remove from the fridge and roll into 20-30g balls. Place them back in the fridge to cool. In the meantime, set up 3 bowls of flour, egg alternative and panko breadcrumbs. Coat each ball by adding them to the flour, followed by the egg alternative and then the panko breadcrumbs and set aside on a tray.

Fry the croquettes: Heat oil in a deep fryer to 180ºC. Fry each croquette until golden brown, about 4 minutes.

Serve: Place each croquette on a base of beetroot puree, and garnish with a watercress leaf.