1.     Set up a breading station by placing the flour on a large plate and season with salt and pepper. Crack the egg in a shallow bowl and beat well. In another large plate, mix the breadcrumbs with the grated Grana Padano and grate in the zest of a lemon.

2.     Drain the olives through a sieve and stuff each olive with half an anchovy fillet. Roll them in the flour to coat, dip in the beaten egg, then toss in the breadcrumbs. Repeat this process using the remaining olives.

3.     Heat the vegetable oil in a large, deep, heavy-based saucepan until it reads 180°C.

4.     Line a plate with kitchen paper. Once the oil is at the right temperature, fry the breaded olives in batches for 2 minutes until golden brown and crunchy. Remove using the slotted spoon or basket, then drain the olives on the kitchen paper.

5.     Squeeze over the juice of a lemon and serve.