Chicken salt

• 1 piece of cooked Crispy Chicken Skin, finely chopped
• 50 g/1¾ oz

Combine all the ingredients in a bowl and rub together until the mixture resembles a coarse salt. If you’re struggling to get a fine consistency, add everything to a spice grinder or mini chopper and blitz briefly. Tip the salt into a clean glass jar, put the lid on and leave to infuse for 24 hours before using. Store in the fridge.

Use it to season chips, potatoes, popcorn, or anything