250g/9oz Parmesan, 150g/5½oz grated and 100g/3½oz cubed
For the cheesy spinach
2 handfuls of baby spinach
100ml/3½fl oz double cream
Preheat a deep-fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
To make the Parmesan fritters, add the milk, butter and 100ml/3½fl oz water to a saucepan and bring to the boil. Immediately stir in the flour and mustard powder and beat together. Remove from the heat, leave to cool a little and beat in the eggs, thyme and 100g/3½oz of the grated Parmesan and all the cubed Parmesan.
Carefully add the fritters to the deep-fat fryer and cook until golden and crisp. Remove using a slotted spoon and drain on kitchen paper.
For the spinach, place all the ingredients in a saucepan and cook until the spinach is wilted and the cheese melted.
Spoon the spinach onto warmed plates, top with the fritters and sprinkle with the remaining Parmesan.