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, he doesn't do it in the usual way. Pete uses three rashers of streaky bacon, which Jamie says he then cooks in a frying pan, "starting out from cold with a little drizzle of olive oil".

But he doesn’t do it conventionally. Pete calls for three rashers of streaky bacon, which Jamie says he then cooks in a frying pan, “starting out from cold with a little drizzle of olive oil”.

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 ...

To serve, divide the boxties equally among four to six serving plates. Place a rasher or two of crisp streaky bacon alongside each. Drizzle over the maple syrup.

Thinly sliced, unsmoked, streaky bacon rashers will make a suitable substitute if you can’t get pancetta. The cubes are fried and used in soffrito (the Italian version of a mirepoix) to give a ...

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 ...