Creamy pasta with bacon and Parmesan made irresistible with a blast under the grill. It is not carbonara but it’s incredibly gorgeous.
Cheesy bacon and sweetcorn enchiladas with red salsa, made with crisp, toasted corn tortillas. Assemble and bake them straight away, so they don’t get soggy standing around.
Savoury breakfast muffins with bacon, apple and cheese. I adopted this recipe from Nigel Slater who uses ham in his muffins. Say what you will, bacon always wins over ham at breakfast time and these things are meant for breakfast.
Bacon wrapped chicken chunks, grilled and served with pan fried mushrooms, are a wholesome main course. On their own, bacon chicken bites are a classic appetiser.
Baked ziti, penne or rigatoni with bacon and roasted aubergine: it does not drown in cheese, there is no tomato sauce, and it is not a million calories like your usual pasta bake.
Homemade baked beans with bacon and molasses, cooked for five hours in the oven. Baked beans from scratch? Soaked overnight and all? Instead of just opening a tin? Why not, if they can do it in Boston?
Banana fried with bacon makes a great breakfast. Bacon fried banana slices, seasoned with maple syrup, are best served as a breakfast sandwich filling, on toasted sourdough.
Crispy smoked bacon with a mustard and brown sugar glaze. Talk about moreish – this glazed bacon makes the most moreish nibble in the world.
Cabbage with bacon, tomatoes and mushrooms is a delicious main dish, served with plain pasta or potatoes. It can also be a hearty side dish, to go with fish or chicken.
Carbonara pasta bake, with bacon, Pecorino and egg yolks. No cream added and only a little cheese make the dish a little skinnier but just as delicious.
Savoury muffins with sweetcorn and bacon, with plain flour and polenta in the mix. A little bit like old fashioned corn fritters except baked into muffin shapes. The recipe comes from Dan Lepard’s ‘Short and Sweet’.
Fresh corn, bacon and avocado salad with crumbled feta and furikake seasoning, on a bed of iceberg lettuce: one of the best main course salads ever.
Lettuce and bacon salad with smoky dressing and crumbled blue cheese. To be honest, anything with blue cheese crumbled onto it has to be good, that’s the inherent quality of blue cheese.
Pork and smoky bacon meatballs with tomato flavoured bulgur wheat, a variation on Swedish, Italian and Moroccan meatball classics.
Pasta with crispy capers, bacon and breadcrumbs or pappardelle con pangrattato. Breadcrumbs are an age-old pasta dressing, poor man’s Parmesan. Textures are great here; everything is crispy and crunchy and salty
Potato salad with pancetta and asparagus, delicious warm or cold. I’m really not sure what the deal with the ‘only three ingredients!’ recipes is. Or only four or five for that matter - the authors of those seem to take pride in putting together as few foodstuffs as possible
Roasted sweet potatoes with chorizo and bacon are the perfect blend of sweet, salty and spicy.
Pan fried scallops with pancetta and spiced Napa cabbage. This dish has all my favourite tastes combined: it’s salty and sweet and spicy and sour.
Fiery bacon, spiced but still cool cucumber and mild new potatoes in a warm salad. The bacon and cucumber salad on its own will make a great spicy snack or starter - I’ve thrown new potatoes in to a/ dampen the fire a bit and b/ make it into a main course.
Tartiflette, the best potato and cheese dish ever invented; with bacon lardons and Reblochon cheese. Tartiflette is the definitive comfort food. Potatoes, bacon and cheese – you can’t go wrong with that. It’s a simple dish and like any recipe coming from the highlands of any country, it looks in the pantry, finds stale bits and bobs and puts them together for dinner both nutritious and satisfying.