veggies a lift for Christmas or Thanksgiving

Creamy, salted butter, packed with delicious savoury flavour from crumbled roasted chicken skin. It's the ultimate accompaniment to freshly baked bread, or as a topping for steamed vegetables.

Serve it up as part of your Christmas or Thanksgiving dinner as a tasty alternative to regular butter.

Ingredients:

Skin from 4 chicken thighs

• ½ tsp salt
• ¼ tsp black pepper
• 120 g (1 stick) unsalted butter room temperature

Instructions:

1. Preheat the oven to 180C/350F fan.

2. Place the chicken skins on a baking tray and sprinkle with the salt and pepper.

3. Place in the oven for 20-25 minutes, until crisp. If using an Airfryer instead of the oven, cook at 180C/350F for 10-12 minutes, checking once or twice, until crisp.

4. Remove the chicken skins from the tray and place on a wire rack to cool. Reserve any remaining fat from the tray and place in a small bowl.

5. Place the butter in a bowl and beat with a wooden spoon (or whisk with an electric whisk) until light and creamy.

6. When the chicken skins are cool, place in a food processor and blend until they resemble fine breadcrumbs.

7. Stir in crumbled chicken skin and 1 tablespoon of the reserved chicken fat from the tray (the rest can be used for cooking - it makes great fat for roast potatoes!).

8. Give it a taste and add in more salt and pepper to taste (I sometimes add in an extra ¼ teaspoon of salt at this point, especially if I’m using it to serve over vegetables), then serve.