Who doesn't love a bacon roll?
Whether you're a meat-eater, a veggie or a vegan - it's always a winner and there are so many alternatives that nobody has to miss out.
But when it comes to cooking your Sunday brunch, you can't be blamed for rushing to cook it because you're so eager to relax with a cuppa and put your feet up.
But if you are particular about how you cook your bacon and are fed up that it never goes crispy, there's one man to listen to - and you can trust him because he has even cooked for a member of the Royal Family.
Speaking to the Daily Star Online, Jeff Baker, the Executive Development Chef at Farmison & Co revealed that he has previously cooked for the Queen.
Speaking about all things bacon, he said that if you're cooking your bacon slow and steady, this is probably why it's not crisping up.
First, Jeff recommends getting the pan nice and hot and once your fryer is heated up, it’s time to add your rashers and sear them on both sides.
This should create caramelisation – which makes it nice and crispy and gives it a punchier flavour.
Jeff explained: "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."
But before you pour the ketchup or HP sauce on, the chef (controversially) says it doesn’t need any condiments adding: "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."
