Olive all'ascolana

Step 1: Rinse 40 large mild green olives in brine, with stones and soak them in cold water for 30 minutes, then drain and pat dry.

Step 2: Heat 2 tbsp olive oil in a frying pan over a medium heat and soften ½ onion, ½ carrot and 0.5 stalk celery for 6 minutes.

Step 3: Add 5 ½ oz pork shoulder, minced, 3 ½ oz beef mince and 3 ½ oz chicken thigh, skinless and cook, stirring, until browned and cooked through with no pink left; the chicken should reach 165°F. Pour in ¼ cup dry white wine and cook until it has evaporated.

Step 4: Cool slightly, then blitz the meat in a food processor until fine. Mix in 1 ⅜ oz parmigiano reggiano, 1 egg, ¼ tsp nutmeg, ½ lemon and ½ tsp salt to a smooth, firm paste.

Step 5: With a small sharp knife, cut each olive in one long spiral from top to bottom around the stone, so the flesh comes away in a single coil. Discard the stones.

Step 6: Take a hazelnut-sized ball of filling and wrap an olive coil around it, pressing gently so it looks like a whole olive again. Don't overfill: that is the usual reason the olives split open in the fryer.

Step 7: Roll each olive in 2 ⅛ oz plain flour, then in 2 eggs, then in 4 oz fine dry breadcrumbs. For a sturdier crust, dip again in egg and crumbs.

Step 8: Heat 4 ¼ cups sunflower oil in a deep pan to 350°F. Fry the olives in batches for 3–4 minutes until deep golden and crisp all over and piping hot in the middle.

Step 9: Drain on kitchen paper and serve hot with 6 lemon wedges.