Cooking breakfast for more than two? Put the frying pan away. The oven cooks bacon evenly, keeps your hands free and means the hob is ready for eggs.

What you need

  • A baking tray, lined with foil for easy washing up
  • A wire rack that fits on top (optional, but it makes the bacon crisper)
  • As much bacon as fits in a single layer

Method

  1. Heat the oven to 200°C (180°C fan).
  2. Lay the rashers on the rack in a single layer. They can touch, but shouldn’t overlap.
  3. Cook back bacon for 10 to 12 minutes and streaky for 12 to 15, until golden and crisp at the edges. No need to turn.
  4. Drain on kitchen paper.

Tips

  • No rack? Lay the bacon straight on the foil and turn once halfway.
  • Save the fat. Let it cool, pour it into a jar and keep it in the fridge. It makes the best roast potatoes.
  • Make ahead. Cooked bacon keeps covered in the fridge for a couple of days. Reheat in a hot pan until piping hot.