Any Saturday that I’m chez moi, I make Saturday Bacon. It has become something of a ritual, and in years to come will surely be the stuff of legend. Wander out of bed, preheat the oven, prepare the baking tray, make a cup of tea, bacon in the oven, back to bed with tea and newspaper whilst the unmistakable aroma wafts from the kitchen.
I recommend eating this with a stack of pancakes or French toast; as the filling for an incredible bacon sarnie – extra points if you use home-baked bread; or simply as something to nibble on as you while away a relaxing weekend morning reading Vogue and thinking about how you would probably have been a top model if it weren’t for your unfortunate predilection for streaky bacon.
Today I served it as part of a majestic brunch with homemade sourdough, sautéed mushrooms and a perfectly poached egg.
Saturday Bacon
12 rashers streaky bacon (I like smoked, dry cured)
Preheat oven to 200°C.
Line the base of a grill pan with foil, replace the wire rack on top, and lay out the bacon rashers as space allows (I usually cook mine 6 at a time).
Put the tray in the preheated oven and cook for around 20 minutes, until the bacon is crisped to your liking. Use tongs to transfer the bacon to a plate lined with kitchen paper until ready to serve.
If you’ve been really good/miserable during the week and deserve an extra treat, try brushing the uncooked rashers with maple syrup before they go in the oven. You’re welcome.
