For the best-ever Bacon Sarnie
BBC Good Food Magazine, February 2009
4th February 2009

"Go for dry-cured bacon. It releases less water during cooking and get really crisp. We're big fans of Denhay spoiltpig - it has a good pork flavour and just a hint of salty cure, plus it carries the RSPCA Freedom Foods mark. The pigs are reared outdoors with free access to a varied diet and comfortable bedding. Denhay spoiltpig dry-cured back bacon, £2.69/184g, Morrisons.

Use scissors to snip a few cuts into the fat along each rasher. This will help it crisp and stop the bacon curling as it cooks.

Don't butter your bread. Instead, if you've fried your bacon, brush the slices with the juices from the pan, then top with your rashers. We like ours plain, but if you can't resist, add brown sauce or ketchup."