Maple. Rosemary. Butter. Bacon.
Four Horsemen of the Apocalypse uniting to drag me straight to hell because I haven’t given you this recipe sooner.
Those four words together on your screen? Magical? Those four things together in your mouth? Game changer.
I’ve only recently started roasting my bacon and I must say I’ve been quite the convert. Crunchy, charred bacon is a slight American thing I feel, with us Brits opting for a frying pan 99% of the time.
I think it’s because a lot of Brits associate bacon with the hero that is the Bacon Sandwich, where you don’t particularly want anything crunchy, you want it smoky and sloppy. But I can’t steer away from roasting bacon these days. I’m a sucker for the crunch.
I mean, there is no bad way to eat bacon. I’d eat bacon if it were cooked between two hair straightener plates, but when it’s coated in something sexy and roasted until crisp, it’s just the perfect experience.
And this sexy mix? Earthy, punchy rosemary with some silky, smoky maple syrup – there is absolutely no bad way to eat this. Slapped on top of some pancakes, thrown onto a breakfast, crumbled up over a soup or a salad, it’s so perfect.
Preheat the oven to 200c.
Line a baking tray with some greaseproof paper and drizzle over a little oil and use your hand or a spoon if you’re prissy to make sure the paper is nice and oiled.
In a small bowl, add a tablespoon of butter and stir quite sternly to loosen and soften.
Now pour in a tablespoon or so of maple syrup.
Take a rosemary frond and take off all of the ‘needles’ and chop as finely as you have the strength for. Throw these into the maple butter and stir to mix.
Get some streaky bacon (any bacon to be fair, but I can’t resist the fat pearling!) and lay on the greaseproof paper. Using your hands, massage the butter into the bacon streaks.
Slip this into the oven for 15 minutes and then remove from the oven and allow it to sit on the tray for about 5 minutes because in this time, it will continue to crisp up.
Apply it your face.