Use a frying pan instead of an oven to achieve crispy results when cooking thick-cut back bacon, as demonstrated by British culinary legend Mary Berry.

If you enjoy the rich flavor of thick-cut back bacon, you might find it tricky to cook compared to streaky rashers. However, Mary Berry shares her favorite method in "Mary Berry Everyday" with a recipe for "crisp bacon rosti with fried eggs." She recommends pan-frying for a quicker and just as tasty result, using a few rashers of back bacon, sunflower oil, and a lidded non-stick frying pan.

For her rosti, Mary suggests cutting the rashers into smaller pieces, though keeping them whole is better for recipes like a classic bacon sandwich. She tested the method with eight rashers, which is suitable for two to four people, noting that bacon shrinks significantly when cooked.

Now, according to her recipe:

Start by adding one tablespoon of sunflower oil to a non-stick frying pan with a lid. Because of its high smoke point, which contributes to the ideal crispiness, sunflower oil is recommended. Add the bacon to the heated oil and let it sizzle unhindered until it crisps.

While entire rashers may take longer to cook, diced bacon cooks more rapidly. The bacon remained pale and creamy after 10 minutes of frying and flipping, most likely because more was used than the two rashers recommended.

After another 10 minutes, the bacon started to crisp up, and by the 29-minute mark, it was crispy with a deep color.

While this method won’t serve large families as quickly as oven roasting, it offers a simple way to prepare bacon alongside other dishes. The result was somewhat inconsistent, with varying crunchiness, and the fat didn’t render evenly