Bacon Rashers

Sliced thick, so each rasher stays flat in the pan and keeps some chew under the crisp. Thin rashers curl up and vanish the second they hit the heat, and you end up cooking twice as many for the same feed. It comes from a specialist smallgoods curer in Western Sydney.

Start them in a cold pan over medium heat, so the fat renders before the edges catch. Lift the heat at the end if you want them crisp. Three to four minutes a side does it, in the pan, under the grill or on a tray in the oven. A kilo does a weekend: eggs on Saturday, the rest through a carbonara or stacked on a burger. Keep it covered at 5°C or colder, and freeze what you will not use in a few days.

Gluten free.