Bermondsey bombs

To make the aïoli, whisk the egg yolks, garlic, lemon juice and a pinch of salt. Blitz with a hand blender or in a small food processor and slowly drizzle in the olive oil until you get a glistening sauce. Keep in the fridge, covered with film.

Boil the whole potatoes in cold water for about 30 minutes, until they are cooked. Drain, and when they are cool enough, peel and make a mash. Season and keep warm.

Heat 2 tbsp of olive oil in a pan, add half the onions and cook on a medium heat until golden. Add half the chilli flakes, cook for another minute, then add the meat, cook for 5 minutes and season.

For the spicy tomato sauce, heat 2 tbsp olive oil, and fry the rest of the onions on a medium heat for 2 minutes. Add the remaining chilli flakes and the tomatoes, and cook until the juices have disappeared, then season.

Make a ball of around 80g mashed potato mixture and, with your thumb, make a dip in the centre. Fill the dip with meat and cover well with more mashed potato.

Roll the balls in the beaten egg, then some seasoned flour, and finally in the breadcrumbs.

Heat an inch of oil in a wok to 180C. Fry until golden – you may have to do this in batches. Use a thermometer to make sure the balls are hot inside.

Dollop a spoonful of aïoli in the centre of a plate, place the bomb on top of it, and add more aïoli and some hot tomato sauce on top.