Yorkshire Fettle is a creamy, sharp, feta-like sheep’s cheese made by Shepherd’s Purse. It’s worth seeking out for its piquant flavour, or you could use a good-quality feta in its place.


  • 50g butter, finely chopped
  • 1 shallot, chopped
  • 60g plain flour
  • 1 tsp cornflour
  • 350ml whole milk
  • 100g peas (fresh or defrosted from frozen), roughly pulsed in a food processor
  • 75g Yorkshire Fettle or feta, crumbled
  • 1 tsp mint sauce
  • 50g plain flour
  • 2 eggs, beaten
  • 75g dried breadcrumbs
  • for deep frying oil
  • a handful pea shoots


  • 1 egg yolk
  • 1 tsp English mustard
  • 1 tsp cider vinegar
  • 250ml vegetable oil
  • 2 tsp mint sauce, or more to taste


  • STEP 1

    Melt the butter in a pan and cook the shallot over a low heat for 5 minutes or until softened. Add both flours and cook, stirring, for another 5 minutes. Add in the milk, little by little, stirring until you have a smooth sauce. Cook over a low heat for 10-15 minutes or until it becomes thick and can be touched without being sticky. Spread on a tray to cool.

  • STEP 2

    Once cool, tip into a bowl and add the blitzed peas, crumbled cheese and mint sauce, then season and mix well. Cover and chill for at least an hour.

  • STEP 3

    Using clean, damp hands, roll the mixture into 16 balls. Put the flour, eggs and breadcrumbs into separate bowls, then toss the balls through each in that order. Put on a tray and chill for an hour.

  • STEP 4

    To make the mayo, put the egg yolk, mustard and vinegar into a large bowl and whisk. Gradually add the oil, very slowly at the beginning, whisking until thick and glossy, adding 1 tsp of cold water if it’s a little thick. Stir through the mint sauce. This will make more mayo than you need for the recipe but it will keep in the fridge for a week.

  • STEP 5

    Fill a pan no more than 1/3 full with oil and heat to 180C or until a cube of bread browns in 30 seconds. Deep-fry the balls, in batches, for 2-3 minutes or until golden brown, then drain on kitchen paper. Serve with the mayo and pea shoots.


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