• 6 anchovy fillets in oil, from sustainable sources
• 2 cloves of garlic
• ½ a lemon
• 4 sprigs of flat-leaf parsley
• 16 large Spanish pitted queen green olives, such as Gordal
• 2 tbsp plain flour
• 1 free-range egg
• 75g white bread
• olive oil spray
• smoked paprika

1. Place the anchovies on your board, reserving the oil. Peel and add the garlic cloves, finely grate over the lemon zest, add half the parsley leaves and all the stalks, then finely chop it all together, mixing as you go(you could use a small food processor here, if you prefer).
2. Spoon the filling into a sandwich bag, cut off the corner and squeeze into the olives, then coat them in the flour. Beat the egg in a shallow bowl. In a food processor, blitz the bread with 1 tablespoon of the reserved anchovy oil into super-fine crumbs and tip on to a plate. Coat the floured olives in the egg, letting any excess drip off, then turn in the breadcrumbs until evenly coated.
3. Evenly space the olives in the air-fryer drawer and cook for 12 minutes at 180ºC, or until golden and crisp, shaking halfway and spritzing with oil, if needed. Finely chop the remaining parsley leaves and sprinkle them over with the paprika. Serve with lemon wedges.

Veggie love: Sub out the anchovy mixture for 50g of sun-dried tomatoes, split between the olives, and use the oil from the sun-dried tomato jar with the breadcrumbs.