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I am a huge fan of a proper bacon sandwich, with brown sauce, or avocado and chilli. But there’s much more to it than a mere sandwich filler. It’s brilliant for lending its rich saltiness to other foods in need of a bit of fat-bolstering, particularly game such as pheasant or partridge. It also provides a smoky, salty element to dishes that would otherwise be a bit one-dimensional – I wonder whether scallops would have achieved their culinary status if they had never met bacon? There’s no denying that it has done a lot for many different foods; monkfish and cabbage will forever be in its debt and many pasta sauces rely on it for its generosity with its flavour and fattiness.

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