back bacon

Side dishes don’t come more Irish than creamy colcannon - try Kevin Dundon's version

Colcannon

1kg potato,well scrubbed (cut any large ones in half)

butter

sliced back bacon,finely chopped

Savoy cabbage,finely shredded

milliliters double cream

Tip the potatoes into a large saucepan of water. Bring to the boil, then simmer for 15-20 mins, or until the flesh is tender when pierced.

Meanwhile, heat quarter of the butter in a saucepan, then fry the bacon and half the cabbage for 5 mins (see Kevin’s tip, below, for how to use remaining cabbage). Turn off the heat and set aside. Drain potatoes in a colander and peel while still hot.

Mash potato until smooth. Heat cream with remaining butter and, when almost boiling, beat into the potato. Add bacon and cabbage to potato and mix. Season if you want.

Sara Buenfeld’s fast and easy fried rice with bacon and vegetables makes for a delicious Chinese-style supper

Easy egg fried rice

American long grain rice

frozen peas

sunflower oil

back bacon rashers, roughly chopped

red pepper, chopped

garlic cloves, thinly sliced

eggs

Chinese five-spice powder

Fill a roomy saucepan with water, bring to the boil and tip in a heaped teaspoon of salt - the water will bubble furiously. Pour in the rice, stir once and return to the boil, then turn the heat down a little so that the water is boiling steadily, but not vigorously.

Boil uncovered, without stirring (this makes for sticky rice) for 10 minutes. After 8 minutes, throw in the frozen peas, boil for 2 minutes and drain (don&rsquo;t rinse).

Heat the sunflower oil in a wok and stir fry the bacon for 3-4 minutes until crisp. Tip in the red pepper and the garlic cloves and stir fry for 2 minutes.

Beat the eggs, pour into the pan and stir fry until the egg just sets. Toss in the Chinese 5-spice

Use this great mince recipe as a base for bolognese or cottage pie - freeze a batch ready to whip out for last-minute dinners

Multi mince

olive oil

beef

back bacon rashers, chopped

onions, finely chopped

garlic cloves, finely chopped

milliliters red wine

beef stock (from a cube is fine)

thyme

Heat the olive oil in a non-stick frying pan. When hot, tip in the mince and cook for 10 mins until browned all over, breaking up any lumps with the back of a spoon. Tip onto a plate. You may need to do this in batches.

Add the bacon to the pan with the onions and garlic, then cook for 7 mins until the bacon is cooked and onion softened. Return the mince to the pan, then pour in the red wine, stock and thyme leaves. Bring to a boil, then simmer for 30 mins until the mince is tender and the sauce has reduced down. Once cool, can be frozen for up to 3 months.

This all-in-one, 40-minute meal makes a brilliant, fuss-free supper, and saves on the washing up too. Pair with potatoes or rice for a hearty dinner

One-pot lentil chicken

vegetable oil

rasher lean dry-cure back bacon, trimmed and chopped

chicken

onion,

garlic clove, thinly sliced

tsp plain flour

tomato purée

dry white wine

chicken stock

green lentil

½ tsp dried thyme

chestnut mushroom,

Heat the oil in a non-stick wide, shallow pan, add bacon and fry briskly until lightly coloured, then lift on to a plate. Add the chicken and fry on each side until lightly brown. Set aside with the bacon. Tip onion and garlic into the pan and cook for 5 minutes. Stir in the flour and tomato purée, then stir over a low heat for 2-3 minutes. Add the wine, stock, lentils and thyme. Bring to the boil, reduce the heat, cover and simmer for 5 minutes.

Stir in the mushrooms. Add the bacon and chicken, pushing them under the liquid. Cover and simmer for 20-25 minutes, or until lentils are tender and the chicken cooked. Season with salt and pepper.

How to pan fry back bacon (also known as British bacon) in a skillet on the stovetop, with helpful cooking tips and seasoning options.

Cooking Back Bacon

bacon

black pepper ((optional))

pork rub ((optional))

If you wish to reduce curling, use the kitchen scissors to make small cuts along the fatty edges of the bacon.

Arrange several slices in a skillet. Heat over medium-low heat until browned.

Turn the bacon slices over and continue cooking until browned, about 4-5 minutes on each side.

Remove from the pan with tongs or a spatula and drain slices on paper towels. Sprinkle with freshly ground black pepper or your favorite pork rub seasoning if you wish.

I’ve been making my own Canadian Bacon for a few years now. When pork loin is on sale, I cure it in a brine using Prague Powder #2 for a week, drain and wash, then dry it overnight it the fridge rolled in cornmeal ( can’t get ground peameal around me, there is a difference in taste). The cornmeal draws water out of the loin. Think I slice it and vacuum seal it. Easy to make. The formula for the brine and is by weight of water and pork. Prague Powder #2 has to be used properly, as it is a chemical.

Eliza...thanks for all of the helpful tips for the Back Bacon! 
I had just recently purchased some from @jollyposhfoods and after reading your recipe on how to cook, decided to give it a try! 
I used Bacon Up to oil my pan...cooked for 3 mins of each side
After cooking, I dressed a couple of pieces with Japanese 7 Spice, &amp; a couple of pieces with @Mike'sHotHoney...both came out amazing! These will make a great breakfast addition when I serve them in my Baps!

My sister in law loves ham/bacon and adds it to almost everything. I cannot wait to share this guide with her. Thank you!

This is the bacon we always use for a full English breakfast.or for bacon sarnies!

I didn't know there was so much to learn about back bacon! This post is definitely making me reconsider my usual breakfast choices.

Really good tips about how to cook bacon. My family really loves bacon and is a new way to prepare it. Thank you for the recipe :)

This entire post was a good learning for me. I never knew so much about back bacon to date. Such an insightful post.

Never knew what back bacon was but I found myself with some and this was so helpful! Thank you!

https://www.youtube.com/watch?v=nBdsVcG_LXE

In this step-by-step cooking tutorial, we'll show you how to make delicious English back bacon that's flavorful and perfectly crispy. If you haven’t tried cooking British back bacon yet, you’re in for a treat! It’s delicious for a traditional English breakfast, and in sandwiches, soups, and appetizers.

Top 5 back bacon recipes from across the web

The most viewed back bacon recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Colcannon

Easy egg fried rice

Multi mince

One-pot lentil chicken

Cooking Back Bacon

Top 5 back bacon recipes from across the web

The most viewed back bacon recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Colcannon

Easy egg fried rice

Multi mince

One-pot lentil chicken

Cooking Back Bacon

The most viewed back bacon recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine