Bermondsey bomb

To make the allioli, whisk the egg yolks, garlic, lemon juice and a pinch of salt in a small bowl. Blitz with a hand blender or in a small food processor and slowly drizzle in the olive oil until you get a smooth, emulsified sauce. Cover with cling film and keep in the fridge until ready to serve

To make the Bermondsey bombs, place the potatoes in a large pan with cold salted water and bring to the boil. When cooked through, drain and leave to cool. Peel and mash the potatoes, season to taste and set aside. Keep warm

Meanwhile, heat the olive oil in a saucepan and the onion. Cook over a medium heat until they start to caramelise (about 20–30 minutes), then add the garlic and a pinch of chilli flakes. Cook for another minute and then add the meat. Cook for 10 minutes, season to taste and set aside

To make the spicy tomato sauce, heat the olive oil in another pan and cook the onion over a medium heat until soft. Add a pinch of chilli flakes and the tomatoes and cook until reduced, with almost no juices left. Season to taste

Preheat a deep-fryer or deep pan of olive oil to 180°C, or until a cube of bread browns in 20 seconds – you want enough oil to cover 2–3 of the 'bombs' in one go

Make a ball of around 100g mash. Use your thumb to press a hole into the centre. Fill the cavity with the meat mixture and cover with more mash to enclose the filling. Repeat with the remaining mash and meat mixture. Place the flour, eggs and breadcrumbs in separate bowls. One by one, roll the balls first in the flour, then in the egg and finally in the breadcrumbs

Fry the bombs until golden – use a thermometer to make sure they are hot inside

Spoon some allioli into the centre of each plate and place the bombs on top. Place a spoonful of the tomato sauce on top and serve