Lean bacon

Lay the rashers in a cold, dry frying pan, then cook over a medium heat for about 5–8 minutes, turning once. Starting cold lets the fat render gradually; take them off as soon as they’re browned to your liking.

Usually not: the bacon releases some fat as it heats. If it starts sticking, add a splash of water rather than more oil; let the water evaporate, then finish browning the rashers.

Wrap it tightly or transfer it to a covered container and refrigerate it, keeping it separate from ready-to-eat foods. Use it within a few days, or freeze portions promptly if you won’t cook them soon.

Yes. Separate the rashers with small pieces of baking parchment so you can take out only what you need, then seal them in a freezer bag. Defrost in the fridge and cook promptly.

Fry it for a bacon sandwich, chop it into pea soup or pasta, or wrap it around chicken before roasting. For a quiche or tart, cook the bacon first and drain it so the filling doesn’t become greasy.

Lean middle rasher bacon has much less fat: it contains 5.5 g per 100 g, compared with 36 g in lean bacon. It is a useful choice when you want a leaner rasher for a cooked breakfast.