Bacon rasher

Put it in a cold, dry frying pan, then cook over medium heat, turning often. Thin rashers usually take about 5–7 minutes; lift them out when browned and cooked through.

Lay them on a rack beneath a hot grill and cook for about 3–5 minutes on each side, watching closely near the end. The fat can spit, so keep the grill pan beneath the rack.

Yes. Freeze them flat, with baking paper between rashers so you can separate them easily, and thaw them in the fridge before cooking. Keep opened bacon chilled and follow the use-by date and storage instructions on its pack.

They are a classic filling for a bacon butty, and work well with eggs, tomatoes and mushrooms in a cooked breakfast. You can also chop cooked rashers into soup, savoury tarts or pasta.

For a smoky, savoury flavour without meat, try smoked tofu sliced thinly and fried until crisp, or use fried mushrooms with a little smoked paprika. In a recipe, pancetta can also stand in for bacon, though it is usually cubed rather than sliced.

No. Washing raw bacon can splash bacteria around the sink and work surfaces; cooking it thoroughly is what makes it safe to eat.