Bacon bits

Bacon bits are small pieces of cooked or cured bacon, sold ready to sprinkle over food or made by chopping and frying bacon. Some packaged versions are meatless, so check the ingredients if you want pork.

Cut the rashers into small pieces while cold, then fry them in a dry pan over medium heat for about 5–8 minutes, stirring, until crisp. Drain on kitchen paper; they will crisp further as they cool.

Scatter them over baked potatoes, salads, scrambled eggs, soups or macaroni cheese just before serving, so they stay crisp. They also add a smoky, salty bite to savoury scones and quiches.

Refrigerate cooked homemade bacon bits in a covered container and use within three days; reheat until steaming hot. Keep unopened packaged bits according to their storage instructions, and refrigerate them after opening if directed.

Yes. A 10 g sprinkle contains 2560 mg sodium, so taste the dish before adding salt; a small amount can season a whole portion.

Yes: bacon bits have 34 g protein per 100 g, compared with 32 g in meatless bacon bits. Meatless versions can contain more carbohydrate and fibre, so they are not interchangeable in every recipe.

Ready-to-eat packaged bacon bits can be eaten straight from the packet if the packaging says they are ready to eat. Cook raw bacon pieces thoroughly until crisp, and do not rely on browning alone if the pieces are thick.