The key to 'golden and crispy' rashers on your bacon butty can be found in not one, but two cooking methods as the celebrity chef explains ...

Bacon is traditionally bought as smoked or unsmoked rashers that are either back bacon (from the loin) or streaky bacon from the belly but it is also available in larger joints which can be boiled ...

However, despite our national love for it, it appears we've been storing our bacon rashers incorrectly, thus missing out on extended freshness. According to food experts at Tasting Table ...

For the kimchi and bacon muffins, set the bacon rashers in a large, cold, non-stick frying pan over a medium-high heat. Fry the bacon until crisp on both sides, then drain on a piece of kitchen towel.

Video: Is this the biggest bacon butty EVER? Father, 35, orders enormous £16 breakfast sandwich from Greggs after asking for 51 rashers Food blogger Craig Harker believes he ordered 'the UK's ...

His top tip? Heat up that pan until it's sizzling hot, then sear your rashers on both sides to get that mouth-watering caramelisation, which not only makes the bacon irresistibly crispy but also ...

Meanwhile, heat the oil in a large non-stick frying pan over a medium to high heat. Add the bacon rashers and fry for 6-8 minutes, or until crisp and golden-brown on both sides. Remove from the ...

While grilling or frying are traditional, Pete prefers to cook his three rashers of streaky bacon in a frying pan with just a hint of olive oil. The aim is to slowly increase the heat to medium ...

Grill bacon rashers until just crisp or for a more gourmet buttie, use pancetta. Cover each slice of bread with lashings of butter, or aioli if you prefer. Place bacon between bread slices to make ...