Step 1 Grill the bacon until super crispy, then drain on kitchen paper. Blitz the bacon in a food processor until it resembles a fine bacon crumb. Add the butter and blitz again until fully incorporated.

Step 2 Tip the bacon butter into a bowl and add the chopped parsley and seasoning to taste.

Step 3 Lay three pieces of cling film over the work surface on top of each other. Spoon the butter out in a line along the bottom of the cling film. Carefully pull the cling film over the butter and roll it as tightly as possible. Continue rolling until you reach the end of the cling film. Pull the ends and expel the air from the butter until you have a tight sausage shape. Use masking tape to label the butter and store in the freezer, cutting off slices as needed.

Step 4 Serve in jacket potato, corn on the cob, Brussels sprouts and on hot toast. It’s also perfect under cheese on toast, stirred through pasta and in scrambled eggs.