Green Tea and Nori Powder

To Prepare the Spiced Roasted Chicken Fat

• 150 g (5½ oz) reserved chicken fat and skin
• ½ star anise

Heat all the ingredients in a small heavy-based saucepan over medium–low heat. Once the fat starts to render, increase the heat to medium–high and cook until the fat begins to turn golden brown. Continue to cook until all the fat is rendered. Strain through a fine sieve lined with an oil filter and refrigerate until required.