You've been cooking your bacon all wrong… here's the easy way to get it crispy and you won't need ketchup

JUST the smell of bacon is enough to tempt anyone out of bed in the morning.

But cooking it to the right texture can take a while to perfect.

This is because we all like it done a different way.

Some like it floppy and nearly raw while others want it basically burnt to a crisp.

Luckily, we've got the secret, as Royal chef Jeff Baker reveals all.

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He has made meals for the Queen as well as over three decades experience in a demanding, professional kitchen.

Jeff told the Daily Star: "I find that the best way to cook bacon is on a medium to high heat pan with a small amount of natural fat, searing it on each side for a minute or so.

“If the bacon is properly dry cured and cut to a nice thickness, it should caramelise on the edges.

“The fat will then render without dissolving, resulting in delicious flavour."

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Speaking to The Mirror, Jeff says the pork treat is best when it's crisp and it's much simpler to achieve than we think.

The award-winning Michelin-starred cook, who has worked with some of the best in the food industry, says you need to start by getting your pan hot, rather than cooking the bacon slowly.

The strong heat should caramelize the bacon, making it crispy and giving it a stronger version of its signature flavour.

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An unpopular opinion the professional chef has is that he doesn’t think you should be adding any condiments to your bacon.

Guess a bacon sarnie with lashings of ketchup won't be on his menu anytime soon then?

Jeff, who is also an executive development chef for online butchery Farmison & Co, explained: “In my opinion, if cooked this way the bacon won’t need any sauce to enhance the taste – it’ll be perfect as it is."

For more food stories, check out why you’ve been cooking your Brussels sprouts all wrong… SMASH and fry to make them crispy and delicious

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