Confit is the French word for preserving. The most usual use is for a confit of duck – duck cooked and then set in its own fat – which allows it to be kept almost indefinitely. I’m not exactly looking to do that with this bacon. Once you’ve cooked it, you’ll want to eat it – not save it!

This piece of smoked streaky bacon (unsmoked can also be used) could just be roasted, instead of cooked in a confit, but it will not have the same succulence.

This dish is a good starter or