Crunchy mozzarella-stuffed olives

Method

1. Pat the olives and mozzarella dry with kitchen paper – try to remove every hint of moisture. Cut the mozzarella into slivers (roughly 3cm x 0.5cm), then poke a sliver or two into each olive using a toothpick or skewer, making sure the centre is filled. Transfer them to a plate, then sprinkle with the flour and roll the olives around to coat.
2. Crack the egg into a bowl, then whisk with a pinch of salt and a splash of milk. Tip the breadcrumbs into a wide, shallow bowl and set out a plate for the finished olives. Crush the chilli flakes further in a pestle and mortar, then stir  them into the breadcrumbs. Dip each floured olive into the egg, followed by the breadcrumbs, then dip again in the egg and breadcrumbs to ensure complete coverage. Use one (wet) hand for the dipping in the egg, and the other (dry) hand for breadcrumbing.
3. Pour about 5cm oil into a small pan. Heat until it reaches about 180°C – or test if it’s ready by dropping in a breadcrumb and it will fizz and turn golden within 30 seconds. Meanwhile, if using, combine the honey and rosemary in a small bowl. Working in batches, fry the olives for about 5 minutes until deep golden all over. Drain on kitchen paper, then enjoy hot with a cold beer or a glass of wine. If you’ve made the herby honey, you can drizzle it over the olives or serve in a small bowl on the side.