1. Three rashers of bacon .

2. Half a dozen rashers, please.

3. Discard the bacon rind and cut each rasher in half.

4. With a rasher of bacon and some blood sausage.

5. Cover the sausage completely, then wrap around with a bacon rasher.

6. 27 Roll one rasher around each prune and secure with a cocktail stick.

7. She usually comes into the shop on Sunday morning for her rashers.

8. Others chased rashers round the plate with a vague air of disenchantment.

9. Spread with butter if wished. 4 To serve, place a rasher of bacon on each muffin half.

10. There are three types of rasher: back (from the loin, the leanest and most expensive), streaky (from the belly, it’s the fattiest and often tastiest cut) and middle (back and streaky Bacon …

11. Coddles were a useful way of using up any stray rashers of bacon or sausages on a Thursday, in times when Catholics were not supposed to eat meat on a Friday