Tip the pancetta into a cold medium saucepan and set over a medium heat. This encourages the fat to render, making the pancetta extra crisp. Cook for 8-10 mins, until crisp and golden. Remove with a slotted spoon to a plate lined with kitchen paper to drain. Set aside.

In the same pan, melt the butter over a medium heat until foaming. Add the nutmeg, mustard powder, paprika, thyme and flour, and season. Cook for 1 min, until fragrant. Slowly add the milk, bit by bit, whisking constantly, until you have a smooth, thick sauce. Remove from the heat, and stir in the cranberry sauce, cheddar and pancetta, mixing well. Season with a little salt and lots of black pepper. Scrape into a shallow bowl, then cover and chill in the fridge for about 2 hrs or ideally overnight, until cold and solid.

Tip the remaining 50g flour into a shallow bowl, the eggs in a second shallow bowl and the breadcrumbs in a third. Using slightly wet hands, form the mix into torpedo shapes, weighing about 25g. Gently roll in the flour, then the egg and finally the breadcrumbs. Arrange on a baking tray lined with baking parchment. Put in the fridge to chill for at least 30 mins. Will keep covered and frozen for up to three months.

Fill a saucepan no more than a third full with oil. Heat to 180C, or if you don’t have a thermometer, a cube of bread dropped in should brown in 15 seconds. Carefully add a few croquettes to the pan at a time, and cook for 4-5 mins, until golden and crisp. To cook from frozen, fry for 5-6 mins. Remove from the oil using a slotted spoon or spider and drain on a wire rack. Sprinkle with a little sea salt and serve with extra cranberry sauce for dipping.