Javier is a Basque born, trained chef and hospitality professional, owner of Basco Fine Foods, a Spanish food and drink importer based in Yorkshire. He regularly runs client food and drink events around the country and he is a course tutor at Hartingtons of Bakewell cookery school. Javier’s passion lies on bringing quality Spanish ingredients and recipes to as many people as possible.
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You can make this delicious croquetas with the leftovers of a roast chicken dinner, ideally using the leg and thigh. Flavour your oil and butter with some of the roasted chicken skins before you make your roux for an intense roast chicken flavour. I like to serve my croquetas de pollo with a spicy chutney or truffle mayonnaise and a chilled glass of cava.