1-Start: Start by simmering the whole potatoes in boiling salted water for 20-25 minutes until tender. Once done, drain them, let them cool, peel them, and mash with 2 tablespoons of double cream and seasoning for a smooth base.

2-Next: Fold in the 200g diced smoked black pudding and 100g diced creamy blue cheese into the mashed potatoes. Chill this mixture for 1 hour to help it firm up. While it chills, prepare the apple sauce by cooking the 2 Bramley apples with butter, 2 teaspoons sugar, and 1 tablespoon cider vinegar on low heat until soft, then blend it until smooth.

3-After chilling: Form the potato mixture into 15 equal balls. Set up three separate bowls with 2 tablespoons of heavily seasoned plain flour, 3 beaten eggs, and 100g dried breadcrumbs. Roll each ball first in the flour, then in the eggs, and finally in the breadcrumbs. Repeat the egg and breadcrumb coating for extra crispiness, then chill the balls for 10 minutes.

4-Once fried: Drain the croquettes on kitchen paper and serve them hot with the tangy apple sauce. For those with dietary needs, adapt steps like using alternative binders or frying methods as mentioned earlier.