Spiced pork crackling straws

1. In a spice grinder (or pestle and mortar), grind 1 tsp of the fennel seeds with the peppercorns, star anise and salt as finely as possible. Stir through the paprika and whole fennel seeds and set aside.

2. Using a craft knife, carefully cut the pork skin into thin strips about 1cm wide. Toss and rub the seasoning into the pork with your hands until well coated. Cover and set aside for at least an hour (or up to 2 days in the fridge).

3. Heat oven to 200C/180C fan/gas 6. Line the base of one of the trays with parchment paper and lay the pork skin over as evenly as possible. Place another sheet of parchment paper over the skin and top with the 2nd tray. Place a heavy oven-proof dish on top to weigh the top tray down.

4. Place everything in the middle of the oven for 40 mins. Carefully remove, lift off the top tray and layer of paper, turn the straws and separate any that are touching and starting to stick together. Pour off any fat. Place the paper and the weighted tray back on top and continue to cook for another 20 mins. Check again – what you are looking for are uniformly blistered, rusty coloured, snapable strips of pork skin. If they need longer, place them back in the oven covered with the weighed tray for another 10 mins and continue until they get there.

5. When the straws are ready, drain them on kitchen paper then leave to cool. They will now keep in an airtight container for up to 2 days. Just before serving, either sprinkle with a little more salt or dust them generously with icing sugar, or split them in two and do one to each half.