Cut the mixture into 4 quarters with the spatula or palette knife and turn them over carefully so that the crispy bit is uppermost.

Scrape up all the dark crispy bits.

Add stock to pan, scrape to release crispy bits on bottom, pour over leeks.

Add reserved crispy bits and chop meat roughly.

The remaining dark brown, crispy bits of skin and onion are known in Yiddish as gribenes.

A scattering of crispy bits, resembling frizzled leeks, turned out to be deep-fried peelings from the asparagus.

Fry the noodles in a pancake, turning them over with a large spatula and scraping up any crispy bits.

Drain and eat the crispy bits, and refrigerate the fat; it will keep for weeks.

I know several people who enjoy the crispy bits more than the fish or the chips!

If the mixture sticks to the pan, don't worry: just scrape it all into a bowl and mix lightly to disperse the crispy bits.