I asked chefs how to make the best crispy bacon - they all agreed on 1 key thing

Crispy bacon is one of those foods that tastes delicious when done well, but when it's done badly, it's truly disappointing. Think about biting into a BLT sandwich only to feel as though you're about to chip your tooth-that's the kind of thing that you'll want to avoid when frying up your own bacon at home.

With this in mind, Express.co.uk has spoken to a number of chefs who have shared their secrets to making sure they get the best crispy bacon every time. While they may have different methods of cooking, they all highlight that you must pick the correct sort of bacon prior to cooking. Michelin-starred chef David Kennedy, Head Chef at restaurant SIREN in Hotel Gotham, says: "For me, it all starts with the product.

"Buy the best you can within your budget - streaky bacon with a good layer of fat is essential. Always cook four slices; it just feels right. Look for dry-cured bacon - not too wet - that will crisp beautifully."

While, Olly Kohn, co-founder of The Jolly Hog, says: "The secret to the crispiest bacon starts with choosing a good cut: streaky or back, whichever you prefer."

However the chefs differ on just what is the best way to cook the bacon after it has been purchased, Olly says: "Cook it over hot coals on the barbecue for four to nine minutes, turning halfway depending on how crispy you like it.

"You'll get that unbeatable smoky flavour along with a perfect crunch and texture you just can't match in a pan.

Meanwhile David has shared some advice for indoor cooking, as he says: "The ultimate method? Place the bacon between two baking trays, both lined with parchment paper, and cook in a hot oven for 10-12 minutes.

"You'll get perfectly even crispness, plus a little rendered pork fat - ideal for frying your bread (I'm partial to a white bloomer) or cooking your egg."

And Dean Harper, of Harper Fine Dining, adds his own thoughts, advising: "Start with a cold pan and lay each strip flat, making sure they don't overlap. As the pan heats gradually, the fat renders out, coating the bacon in its own oil.

"Keeping the heat at a steady medium allows this process to happen evenly, so the rashers crisp along the edges without scorching in the centre.

"Crowding the pan or turning the heat too high ruins the texture. The fat seizes instead of melting, and you end up with bacon that's tough in places and limp in others."

The chefs differ once again when it comes to how to serve the bacon, with David recommending: "Keep it simple. No sauces, no extras. Just crispy bacon, fried bread, and a big mug of tea. Away you go - perfection..."

However, for those wanting a slightly sweeter option, Mike Bagsaw from Maple from Canada UK, recommends pairing the meat with some maple syrup, as this creates a flavour 'layering effect' in the mouth.

He said: "The contrast between opposite flavour types stimulates multiple taste receptors and so the opposing flavours end up complementing one another in a 'sweet-salt synergy'. The addition of texture, a creamy element or a heat, such as with spice, really helps to enhance mouthfeel too. The depth of flavour found in pure maple syrup makes it perfect for unexpected fusions."