Nothing quite kickstarts a morning than a bacon roll or sarnie and there are few things better than perfectly crispy rashers teamed with your favourite condiment.
However, achieving crisp rashers of bacon isn't always easy, as bacon is prone to either turning greasy once it's crisp or not crisping at all and instead just leaving you with soggy fat.
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If you need help making sure your rashers are always cooked to perfection then worry not, as professional chef Jeff Baker chatted to the Daily Star about how to tackle the fry-up favourite.
Jeff, who has cooked for the Queen in the past and is currently the Executive Development Chef at Farmison & Co, explained where many of us are going wrong in the cooking process when it comes to bacon - and it's all to do with temperature.
Cooking bacon slow and steady is not the way to go, as you need high heat to properly crisp the edges of your rashers.
So as a first step, Jeff recommends getting your pan nice and hot before chucking in your bacon and watching the glorious art of caramelisation take place, giving your pork a punchier flavour.
Jeff said: "I find that the best way to cook bacon is on a medium to high heat pan with a small amount of natural fat, searing it on each side for a minute or so.
“If the bacon is properly dry cured and cut to a nice thickness, it should caramelise on the edges.
“The fat will then render without dissolving, resulting in delicious flavour.”
However, you might be disappointed if you like to slather your bacon sarnies with ketchup or HP sauce before tucking in, as Jeff doesn't think you should be adding anything extra if you've cooked your rashers properly.
The professional chef added: “In my opinion, if cooked this way the bacon won’t need any sauce to enhance the taste - it’ll be perfect as it is."
If you do take sauce (sorry Jeff, we'll take more convincing to give it up), are you team ketchup or HP? Let us know in the comments.
