A good bacon sandwich has the potential to change the way we think about the food we eat. Even the smell of bacon sizzling can be enough to weaken our disposition and break us down.
Sadly, so much of the bacon that gets slapped between sliced bread isn’t actually that nice, and if it’s cheap it’s unlikely to be ethical.
Roasting a whole chunk of bacon over a fire, like I do here, with thyme, rosemary and bay leaves gives it such a wonderful, aromatic, smoky flavour and it stays beautifully moist inside.
Bacon cooked like this could easily be carved into thick slices and served with baked jacket potatoes and some fruity chutney, but it will always be hard to resist the sarnie.
Recipe from the book Outside by Gill Meller, published by Quadrille Books available in all good bookstores now for just £30!
Photography by Andrew Montgomery (@montgomeryphoto).