Crispy chicken skin tostadas with avocado and ancho chilli oil

First, make the guacamole. Deseed the jalapeños, then very finely chop them with the coriander. Slice the avocados through the middle and split. Take out the stones and scoop out the flesh.  Place on a chopping board and add the oil. Taking a fork, mash the avocados into a rough paste, making sure you retain a decent amount of texture. Throw the chopped chillies and coriander into the mix and season. Fold all the ingredients together using the fork, ensuring that they’re evenly distributed. Once you’ve done this, squeeze the lime juice over the top and mix through.

Next, make the roasted garlic oil. Toast the garlic in a dry frying pan until blackened. Add the thyme, rosemary and oil and cook on a very low heat for 30 minutes. Remove from the heat and cool. Store in an airtight container.

Place all the avocado mojo ingredients, 400g guacamole and 1 tbsp roasted garlic oil in a blender and pulse. You may need to scrape down the sides of the jug and add some water if the mojo is too thick.

For the ancho chilli oil, put the ingredients in a pan and cook over a medium heat until you see bubbles forming. Turn the heat down and continue to cook for a further 20 minutes. Remove from the heat and leave to steep for 2 hours. Strain the oil through a fine sieve into a bottle, pressing down on all the solids to extract their flavour.

For the tostadas, heat a frying pan over a medium heat and add the rapeseed oil. Put the chicken skin in, fat side down, and sprinkle the salt evenly over. Turn the temperature down and cook slowly for 7 minutes, or until the fat has rendered down and you’re left with crispy chicken skin. Turn the skin over and repeat the process. Once the skin is done, remove and leave to drain on kitchen paper for 1 minute.

Take the skin, which should be flat and crispy, and break each thigh piece in half. Place 2 pieces of skin on each plate and spoon over some avocado mojo. Drizzle over some ancho chilli oil and serve.