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Heat 2-3 tablespoons of cooking oil (sunflower, vegetable, light rapeseed) in a frying pan to a medium to high heat.

Carefully separate the rashers of bxcon

Fry on both sides for about 25-30 seconds each side, the bxcon should sizzle in the pan and go brown and caramalise on the edges.

Remove from the pan and dab with kitchen roll to remove excess oil.

Brush over with the glaze.

Serve straight away.

The bxcon should be lightly crisped on the edges and chewy in the middle.

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