There’s nothing quite like chicken skin. It’s arguably the best bit of any chicken dinner, so why not make it the star of the dish instead of the bonus by-product. Crisping up in the oven doesn’t take long to do and the resulting crispy morsels are super versatile; crumble over fish or seafood, whip through butter or use them to make delicious canapés for your next party.

Ask your butchers for a bag of chicken skins – if you’re lucky, they might give you them for free. Alternatively, remove them yourself from large, good quality thighs. The quality is important, as the lower the fat content, the less shrinkage you will get. Use the leftover thigh meat in curry or stew, or cook them confit and shred the meat for a rich pie filling.