• skin of 2 chickens, excess fat and sinew scraped and removed

Rosemary Mascarpone

• 2 teaspoons finely chopped rosemary leaves
• 100 g (3½ oz) mascarpone

Bacon Jam

• 250 g (9 oz) bacon, diced
• ½ red onion, diced
• 250 g (9 oz) brown sugar
• 250 ml (9 fl oz/1 cup) red wine vinegar

Preheat the oven to 175°C 345°F/Gas 3–4. Generously season the chicken skin, lay it between two sheets of baking paper and sandwich it between two flat baking trays. Roast the chicken skin for 30–50 minutes or until crisp and golden brown. Remove from the oven and leave to cool, then break into large pieces and set aside.

Mix together the rosemary and mascarpone and season to taste. Refrigerate until ready to serve.

Sauté the bacon and red onion in a medium frying pan until soft. Strain off any excess oil. Add the brown sugar and red wine vinegar. Turn the heat to low and reduce for about 20 minutes until the mixture reaches the consistency of jam.