Chorizo-stuffed Fried Green Olives

Stuff the cavity of each olive with chorizo, completely filling it.

Roll the olives in paper towels to dry the outside.

Put the flour in a shallow dish and season with salt and pepper. Put the egg in another dish and the breadcrumbs into a third. Roll the olives first in flour, then the egg and finally in the breadcrumbs, to fully coat. Set aside or refrigerate until ready to cook.

Heat 3cm of oil in a small deep saucepan to 170°C. You’ll know the oil is hot enough when a cube of bread dropped in turns golden in 60 seconds.

Carefully add the olives, in batches, and cook for 1 minute until golden and crisp. Drain on paper towels. Repeat until all the olives are cooked then serve warm.