Hugh Fearnley-Whittingstall's bacon recipes  It's amazing how
many dishes are improved by the addition of even just a little
bit of salty, porky brilliance Bacon chops Hugh Fearnley-
Whittingstall's overnight home-cured bacon chops: Just add mash
and wilted seasonal greens and you've got yourself a tasty
traditional British supper. Photograph: Colin Campbell for the
Guardian  The bacon sarnie, eh? Who doesn't love it? A few
rashers sandwiched between pillowy-soft white bread with a
splash of brown sauce or ketchup is the egalitarian, always-
appropriate breakfast, lunch or anytime snack of choice for
everyone from builders to bishops, students to secretaries
of state. Even some of my vegetarian friends sigh nostalgically
at the very thought.  It's such a shame, then, that this totemic
treat, this purveyor of the porkily Proustian madeleine moment,
is so often ruined by rubbish bacon. Introduce limp, insipid,
Elastoplast-pink rashers to heat, and after a few minutes your
frying pan resembles nothing so much as a