Ingredients
- 50g butter
- 50g plain flour
- 500ml full-fat milk
- Freshly grated ground nutmeg
- 1 DukesHill boiled ham hock, shredded
- 12 rashers DukesHill dry-cured smoked streaky bacon
- 75g Isle of Mull cheddar, finely grated
- 2 tsp Dijon mustard
- 2 large eggs
- 100g Sourdough bread, blitzed into breadcrumbs
- Vegetable oil for frying
- Optional toppings: 30g Isle of Mull grated cheese
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