Meanwhile, lay a piece of baking paper over a baking tray and add the chicken skin, stretching the pieces out so they lie flat, you might need to use scissors to trim them down a little. Cover with another layer of baking paper, then top with a second baking tray or tin. Add a weight on top, I like to use a cast iron pan — use the heaviest oven-proof tin you have. Slide into the oven for 25-30 mins.

Finely slice the bottom half of the stems of the tenderstem broccoli and add to a bowl. Slice the gem lettuce and add to the bowl along with the capers. Add the juice of half a lemon, season with a little salt and pepper and set aside in the fridge.

Make the dressing by adding the mayo to a bowl then add the mustard. Finely chop the anchovies and add to the bowl, then finely grate the Parmesan in. Squeeze in the lemon juice and season well.

Add the top half of the tenderstem broccoli (the tips) to a small baking tray, drizzle with olive oil and season well with salt and pepper.

Once the skin has cooked, remove from the oven and remove the weight, peel back the baking paper, the skin should be crisp and golden, set aside on some kitchen paper.

Turn the grill to high and grill the broccoli tops for 10 mins, until charred.

Use your hands to shred the cooled chicken into the dressing, toss well.

Assemble. Take the focaccia loaf and slice into 4 quarters. Slice each in half horizontally. Spread with pesto, then top with a big dollop of the dressed chicken, add some of the broccoli stems, then top with crispy chicken skin. Finish with a handful of salt, then spread the bread top with a little of the pesto and press together. Either wrap up for later, or halve it and tuck in straight away.