Sage and anchovy fritti

Pick all of the sage leaves and match each one up with another leaf of a similar size. Arrange the pairs neatly on a tray, next to each other.

Drain the anchovies and cut each one in half. Put a piece of anchovy on every other sage leaf, then sandwich the leaves together, with the anchovy in the middle. Squeeze together.

Fill a large, heavy-based pan no more than a third full with oil and heat to 175C or until a cube of bread browns in 2-3 mins. Dust the sage and anchovy sandwiches with the flour, shaking off the excess. Dip into the milk, then coat in the flour again.

Deep-fry the fritti for 3-5 mins or until evenly golden on both sides. Drain well on kitchen paper and serve immediately with lemon wedges for squeezing over.