Not just for breakfast or in a sandwich, there are a multitude of bacon recipes from our chefs to inspire kitchen creativity. Etymologically meaning ‘meat from the back of an animal’, bacon can be streaky, lean, smoked or cured, and thus can be used to add saltiness, crunch or meatiness to many dishes.

A common use of bacon in recipes is as a contrast to mild or delicate fish and seafood, adding robust flavour and texture, as in Adam Gray’s pan-fried halibut with smoked bacon and girolles, or Josh Eggleton’s fun scallop pops.

Not surprisingly, the saltiness of bacon is also a great balance for sweet flavours (like salted caramel), which is highlighted in Ollie Moore’s unusual bacon jam recipe, or in Peter Gordon’s twist on bacon and maple syrup breakfasts, spiced banana French toast, bacon and tamarind caramel.

If after all this, only a sarnie will do, there’s always Nathan Outlaw’s bacon, egg and Cheddar-garlic mayo club recipe.