A fair number of our happiest food memories are linked directly to chicken skin – the crunchy, fatty, intensely umami flavour has a habit of sticking in the mind. For something so delicious, it's very easy to make – check out our video for more on that – and cheap too.

That pop and crunch of chicken goodness is a perfect addition to so many dishes, as demonstrated in this collection of chicken skin recipes. Daniel Clifford's chicken wings with Reblochon pomme purée uses chicken wings and chicken skin to provide a hit of salty savouriness, offsetting that with beautiful potato purée and chicory. Matt Worswick's scallops with leeks and dill is also one for cooks who like a challenge – there are a lot of technical processes here, but the results are well worth the wait. If you want something slightly more simple but just as effective, try Pollyanna Coupland's moreish chicken skin butter, or her delicious chicken skin canapés with whipped ricotta and thyme.