For the scratchings:

Pork skin, 20cm square
100g table salt

For the apple sauce:

2 Bramley apples, peeled, cored and roughly diced
2 tbsp caster sugar

Salt and pepper

For the Scratchings:

1. Using a sharp knife remove the fat from the skin and salt overnight.
2. Wash off the salt, pat dry, roll into tight barrels, cling film and freeze.
3. Defrost and cut strips.
4. Cook at 180°C between two baking trays lined with parchment paper for 40 minutes.

Please note: Fat will drip into the oven while roasting the pork skin. Please clean your oven thoroughly after use and be very careful when moving the trays.

Top Tip: It’s important the scratchings are packed tightly between the two baking trays, which prevents the pork rinds from curling and keeps them straight and flat.

For the apple sauce:

1. Put the apples in a saucepan with the sugar and a splash of water.
2. Cook on a medium heat for 10 minutes until the apples break down.
3. To serve, place a little warm apple sauce in a water glass and place as many pork scratchings as your heart desires. It’s great party food.