Our Bacon
Everything tastes better with bacon.
Eyeing up the last rasher is practically a competitive sport in our homes! The porky richness of bacon is a real treat. But a little can go a long way too… a slice or two will infuse a soup or one-pot meal with a big flavour hit!
Turn down the heat.
It’s tempting to whack your bacon in a screaming hot pan. Don’t. Start out at medium heat – when a few drops of water dance on the pan you’re good to go.
Cooking for a crowd?
If you’re cooking a lot of bacon at once, take a leaf out of Martha Stewart’s book… line a tray with baking paper, spread out the bacon, and bake at 200°C. 10/10.
Keep the grease!
That beautiful rich lard left in the pan after you’ve cooked your bacon is precious! Save it and use it for frying potatoes, making cookies or sautéing greens.
