Grate the cheddar. Finely chop the green chilli and garlic.

Put the butter in a saucepan set over a medium heat. Tip in the green chilli, garlic, cumin seeds and mustard seeds. Let them cook for about a minute until the seeds start popping. Once melted, tip in 50g flour and the curry powder. Cook for 3 mins. Gradually add the milk, whisking until you have a smooth sauce.

Bring the mixture to a boil, then simmer for 5 mins until thickened. Add the mustard, cheddar and cauliflower, then stir to combine. Season to taste with salt and pepper. Pour into a wide dish to set in the fridge for at least 3 hrs.

Tip the remaining flour, eggs and breadcrumbs into separate bowls. Roll your croqueta mixture into 22 evenly-sized balls (each one should be a little smaller than a table tennis ball). Doing this with wet hands will stop the mixture from sticking to your palms too much. Dip them in the flour, eggs and breadcrumbs respectively. Pop them in the fridge or freezer to chill while you make the mayo.

Finely chop the green chilli and garlic. Add the egg yolks to the small barrel of a food processor, plus the garlic and mustard. Run the machine, then gradually drizzle in the rapeseed oil. When the mixture looks very thick, squeeze in the juice of 1 lemon, then keep adding the oil. If you need to loosen it any more, do so with splashes of water. Add the green chilli, then whizz again. Season the mayo to taste with salt.

Heat a generous glug of vegetable oil in a small saucepan, taking the oil to about ⅓ of the way up the pan. Once it reaches 170°C, add the croquetas a few at a time, and fry for 4 mins until they are crisp and golden. Keep warm and repeat with the remaining croquetas.

Serve with a small grating of cheddar on top and a dollop of mayo.