T1B

Time for some shopping. Buy the key ingredients for your Parmo – fillet of pork, Cheddar-cheese, 1 egg, half a cup of breadcrumbs and – for the Bechamel suace – milk, butter, a bay leaf, plain flour and an onion.

Take one strip of pork or chicken fillet, bash the hell out of it until flat and thin with a kitchen hammer.

Evenly coat the Parmo in beaten egg-yolk and breadcrumbs ready for deep frying.

Deep-fry the Parmo in oil until cooked through and brown on each side.

The bechamel sauce – basically a classic white sauce. Heat milk and simmer for 5 mins on a low heat with a bay leaf and onion – add flour – season with salt/pepper. Or use a ready made jar of the sauce. Pour over the cooked Parmo.

Despite its name, the best cheese to use on top of a Parmo is actually Cheddar. Parmesan cheese tends to burn too easily and go brown when heated under the grill when placed on top of a Parmo.

Add Cheddar-cheese to the top of the Parmo, heat it under a grill until the cheese is melted.

Serve the finished Parmo with chips