•  ½ cup (60g) grated cheddar
•  ¼ cup (20g) finely grated parmesam
•  50g blue cheese, chopped
•  ½ cup (100g) ricotta
•  sea salt and cracked black pepper
•  16 wonton wrappers
•  vegetable oil, for shallow-frying

  Combine the cheddar, parmesan, blue cheese, ricotta, salt and pepper. Place 2 tablespoons of the mixture onto each wonton wrapper and wet the edges with a little water. Fold in half and press to seal. Heat 1cm of the oil in a frying pan over medium–high heat until hot. Fry the wontons, in batches, until puffed and golden. Drain on absorbent paper. Makes 16.