Jerusalem artichoke, chicken skin, truffle curd

Start by pickling the artichokes. Place all of the ingredients except the artichokes in a pan and heat to just below boiling, then remove from the heat and pour the pickling liquid over the diced artichokes. Store in a sterilised jar in the fridge for 5 days

Take the reserved artichoke peel and dry out in a dehydrator or a low oven for 3-4 hours, until completely dry. Blend into a fine powder using a spice grinder or a pestle and mortar, then season and store in an airtight container

Once the pickle is ready, prepare the rest of the canapé. Preheat an oven to 150ºC/gas mark 2. Lay the chicken skins on a piece of baking paper on a large heavy baking tray, lay another piece of baking paper on top, then sandwich under another heavy baking tray. Bake the chicken skins until golden and crispy – this should take about 22 minutes – then season whilst they're still hot

To make the truffle curd, beat all the ingredients together using a stand mixer with a paddle attachment or by hand. Check the seasoning and store in a piping bag until ready to serve

To serve, pipe some of the truffle curd on top of a chicken skin crisp and add some of the pickled artichoke. Sandwich with another piece of chicken skin and dust the top with the artichoke powder