My mate Pete swears by his version, and I swear by mine. We both start with white

bread. Well mine's got to be square I'm afraid. --Mine's got to be a bloomer, round.

And of course it's got to be streaky for me as well. --And for me gotta be smoked back

bacon, always. Let's do it. First of all, I always put the bacon into a cold pan.

No oil at all, so it cooks in its own fat. I turn it on really really low so it melts

before it colours, that's the most important thing. --Beautiful. --So what I'm

doing is just a little bit of oil in a pan, just to stop it sticking. I believe

the best way to cook bacon is under the grill. As it kind of blasts it, it does funny

things and it curls up, and the eye meat kind of creates this little cup that has

this like natural little pork, sort of gravy inside it. --The problem with that is

right, all of the bits have curled up and bubbled they're not going to get crisp

on the bottom. Get something to weigh it down with, you know just a little pan like that.

Okay, so actually mine's done Pete. --Yeah mine is, it's really nice and flat.

Next I assemble a sandwich before the final cook. --Ooh! --I've just got to have a

tiny bit of butter in the bread. That's right for me see, I don't like to take it

to the point where it's actually crisp and you can snap it. A perfect layer of bacon.

And I should pop it back in the pan. All that lovely bacon fat is just gonna pick

up in the bottom of the sandwich. Just to make sure the bottom is perfectly evenly

coloured, I sometimes put the weight on it. --Well let me tell you what happens to my

sandwich. I'm not gonna butter my bread. Take the bacon to one side. I'm just

gonna get my eating side there and clean off any of those bits here and push the

middle bit down so there's that lovely fry in there as well. --Oh yeah. Next stage

is the slicing. Bacon rashers are going that way, north to south, so that means

I slice east to west, giving you four fingers of Sandwich.

I'm gonna show you how technical mine is. Get a knife, go from one corner to one

corner and just cut it in half, and that's it. All we need now is a bit

of sauce for our sarnies. I love a bit of brown but Pete likes a mix of ketchup,

mustard, and chili sauce. Why don't I try a bit of yours, you try a bit of mine? --Yeah.

Yum, oh that's nice. All your fat is in the centre and it's delicious.

I like the difference of texture of the crispy, the soft, and then

the crispy again. So it's like triple pleasure. Thank You Pete, that was lovely!

It's a pleasure I enjoyed it. Same time tomorrow?