Mondeghili

Step 1: Tear 2 ⅛ oz stale white bread, crusts removed into pieces and soak it in ½ cup milk for 5 minutes, then squeeze it out well.

Step 2: Mince 14 oz leftover boiled or roast beef and 2 ⅞ oz mortadella finely in a food processor or mincer.

Step 3: Mix the meat with the bread, 1 egg, 1 ⅜ oz grana padano, ½ lemon, 2 tbsp flat-leaf parsley, ¼ tsp nutmeg, ½ tsp salt and ¼ tsp black pepper until it holds together. If it feels sloppy add a spoonful of the breadcrumbs; it should be soft but shape cleanly.

Step 4: With wet hands, roll the mixture into 16 balls the size of a walnut and flatten each slightly into a thick oval. Roll them in 2 ⅞ oz dry breadcrumbs.

Step 5: Heat 2 ⅛ oz butter and 2 tbsp sunflower oil in a large frying pan over a medium heat until the butter foams. Fry the mondeghili for 3–4 minutes on each side until deep golden and crisp.

Step 6: Check the centre of a large one: it should be piping hot and reach 160°F. Don't fry them too hot: a dark crust with a cold middle is the usual mistake, as the meat is already cooked but still needs heating through.

Step 7: Drain on kitchen paper and serve warm with 4 lemon wedges.