Pig’s ears are an unusual option but make a delicious snack or canapé when deep-fried and crispy. Generally very cheap as they are not the most popular choice, you will need to order pig’s ears in advance from your butcher. Cooking them sous vide for twelve hours breaks down the cartilage until it is meltingly soft and ready to fry. They make a great treat when cooked this way.

To add a little heat, mix ½ tsp of cayenne pepper into the rice flour before frying.

For added texture, try coating the pig’s ears in Panko bread crumbs before serving.

Crispy pig’s ears make a great canapé served with celeriac remoulade or sauce gribiche. They also add great texture to any pork dish that doesn’t have crispy skin. Simon Hulstone serves crispy pig’s ears with nasturtium and caper tartare sauce.