Method:

1. Over a medium heated pan add your olive oil and nduja and fry off for a few minutes until it looks slightly rendered and is releasing the oils. Then add your flour and stir until combined. 
2. Slowly add your milk followed by chicken stock a bit at a time until it is all incorporated. This may take a little time. 
3. Season with your nutmeg, salt and pepper and pull off the heat and fold through your grated cheeses. Leave to chill in a flat tray for about 20 minutes. 
4. Take your mix out the fridge and shape into croquettes and pop back into the fridge again until needed. 
5. Get your panne section ready, seasoned flour, then your beaten eggs with a touch of milk and finally your breadcrumbs.
6. When ready roll your croquettes into your panne mix in order.
7. Shallow fry them in a little oil and serve.