Shortcut bacon

Shortcut bacon is usually a trimmed rasher from the pork loin, without the streaky belly section found in middle bacon. It is often sold rindless, too.

Heat a non-stick frying pan over a medium heat and add the rashers without extra oil. Fry for about 3–4 minutes on each side, until browned and cooked through.

Yes. Grill it on a medium-high setting for about 5–7 minutes, turning once; keep an eye on it because lean rashers can dry out quickly. Serve in a soft white bap or sliced bread, with brown sauce or ketchup.

Fry or grill it for a full English breakfast, or chop it into a quiche, a pasta bake or a jacket potato filling. Cook it first, then stir it through near the end so it stays tender.

Keep it chilled in the fridge and follow the pack’s use-by date and storage instructions. If you want to freeze it, do so before the use-by date; thaw it in the fridge and use it within 24 hours.

Use back bacon rashers for a similar loin-based cut, trimming off any visible fat if you want a closer match. For a recipe that needs more richness, middle bacon has a streaky section as well.

Yes: streaky bacon has 33.6 g fat per 100 g, compared with 14 g in shortcut bacon.