Our recipe pork scratchings. Lovely chunky fries flavoured with bacon scratchings. Perfect pub food! 

How to make pork scratchings

Overview of all ingredients.

• Heat a dry frying pan on an induction hob.
• Heat the fennel seeds and cumin seeds in the pan until fragrant.
• Add the olive oil to the pan and remove from heat immediately.
• Pour the oil into a container and seal tightly.
• Leave the spices to flavour the oil for at least 24 hours.
• Place a pan of groundnut oil on the induction hob.
• Deep-fry the Air bag (dried pork rind) at 170ᵒC until it puffs up.
• Leave on kitchen paper to absorb some of the oil and allow to cool.
• Mix the Air bag with the salt and paprika and blend into a coarse powder.
• Strain the olive oil through a micro sieve and transfer to a sprayer.
• Cut open the bag of Connoisseur Chunky Fries and shake into a bowl.
• Deep fry the fries until golden brown and crispy.
• Shake the fries in a strainer.
• Lightly spray the fries with the olive oil spray.
• Sprinkle with the air bag mixture.
• Serve immediately.