1. For the croquettes: Bake the potatoes whole (skin on) in the oven at 190 degrees for about 40 minutes (until cooked). Once cooked, cut open and scoop the potato into a potato ricer (or through a sieve) to remove any lumps.

2. In a pan, melt the butter and cook the leek and garlic until soft. Transfer to a bowl and add the potato, egg yolk, cheese, spring onion and salt and pepper. Once combined, shape into croquettes (about two inches in length) and place in the fridge until you are ready to coat them in breadcrumbs.

3. Roll the croquettes lightly in the flour, then in egg, and lastly in the breadcrumbs. Place on a tray and chill them for 30 minutes before frying.

4. If cooking in the oven, heat two tablespoons of sunflower oil in a pan to a medium-high heat and add the croquettes in batches, frying until golden brown on each side. Transfer to a baking tray and cook for 10 minutes at 180 degrees. Garnish with some grated cheese on top, spring onions and the shallot dip.

5. If cooking in an air fryer, place (in batches) in the air fryer and cook for eight minutes on a medium heat.

6. For the shallot dip: Place the shallots and butter in a pan and gently cook out until the shallots are soft. Add the sugar, salt and pepper, and continue to cook until the sugar caramelises and the shallots turn a golden brown colour. Allow to cool slightly and then add to the mayonnaise (you can either blitz them in or leave roughly chopped).