We had some bacon offcuts left over (we tend to buy them to put into soups, stews and ragus. They are insanely cheap and just as tasty as the real deal) and they either needed to be frozen or eaten sharpish before they turned a disgusting shade of ming and made their way to the outside bin.
So I fried them up in their own rendered fat and then stuck in a couple of tomatoes I was given yesterday (another story for another day – I spent a couple of hours on a pig farm chatting to the delightful Simon and Amanda of Pigs in Parcels) and served it all with a hunk of home baked bread and a dollop of brown sauce.
I know this is little more than a bacon sandwich with a rustic shaped ego but it was so very tasty. Highly recommended, plus the chunks of bacon offer more bite and, ultimately, a modicum more satisfaction thanks to their thick meatiness. It's not big, fancy or clever but sometimes simplicity is all that's needed.
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