Beat the ‘nduja in a small bowl so it becomes workable, then carefully stuff the ‘nduja inside the olives

Place the olives in the freezer to chill for 15 minutes

Meanwhile, weigh out 10 × 40g patties of sausage meat

Take the olives out of the freezer. Place a sausage patty in the palm of your hand and squish it flat – use a little cold water on your fingers to stop it sticking. Place an olive in the centre of the patty and flip so the sausage meat falls around the olive and closes

Place all of the balls on to a tray lined with parchment paper and place in the freezer for 15 minutes

Once the patties are nice and chilled, dip your hands into cold water then roll the patties into smooth balls

Next, set up your breadcrumbing station. Line up a bowl of flour, bowl of beaten eggs and a bowl of panko

Put the meatball into the flour, roll until covered and tap off excess flour. Do the same in the eggs and then the panko breadcrumbs

Chill in the fridge for 30 minutes

Meanwhile, make the aioli. Smash the garlic, salt, MSG and mustards to a smooth paste in a pestle and mortar. Stir in the lemon juice and zest

Transfer to a medium-sized mixing bowl. Pour the oil drop by drop into the garlic paste mixture while whisking vigorously. Once the mixture starts to thicken and emulsify, pour in a steady stream. Keep going until all of the oil has been added

Store in the fridge until needed and use within three days. Any excess can be used with salads, boiled potatoes, steamed vegetables or added to a sandwich

Set up a deep-fryer or a heavy-bottomed, deep-sided pan with vegetable or rapeseed oil. Heat the oil to 180°C

Using a slotted spoon, carefully place the balls into the hot oil and fry for 2 minutes 30 seconds

Remove the balls from the oil with a slotted spoon and drain on a plate or tray lined with kitchen paper

Allow to rest for 90 seconds or so, then slice in half or enjoy whole. Serve with the aioli