Marco Pierre White says you're making bacon sandwiches 'wrong' as ingredient is 'missing'

Who doesn't enjoy a good bacon sandwich now and then? They're scrumptious, satisfying and feel like a real indulgence when you fancy something a bit moreish.

Yet, the debate over what constitutes the perfect bacon sandwich is a contentious one. Now, renowned TV chef Marco Pierre White has added his two pennies' worth to the mix and, if his culinary wisdom is anything to go by, it might be time to ditch the ketchup next time you're rustling up a bacon sarnie.

In a previous episode of the Desert Island Dishes podcast, he revealed his secret to crafting the ultimate bacon sandwich. His inspiration came from a visit to a local farm shop, where he discovered a game-changing ingredient that food enthusiasts will adore - maybe as much as they likehis speedy chicken recipe.

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He shared: "There's a farm shop down the road in Burton, and it's very nice. I just have normal bacon sandwiches, but the time before I'd went, I'd had lunch and they gave me these very nice sun-dried tomatoes with my salumi.

"'Can I have a bacon sandwich please, but can I have it with some of your nice sun-dried tomatoes?' And, I'm not joking, a bacon sandwich with sun-dried tomatoes where they've had the chill removed from them.

"Don't leave them in the fridge - with HP. The combination of HP sauce with sun-dried tomatoes and deliciously salty bacon."

The cooking maestro has let slip that to elevate your sandwich game, adding sun-dried tomatoes is a “really good” move. Foodies have been quick to agree with his tasty tip, flooding the comments with praise.

One follower enthused: "He's a culinary genius." Another expressed their eagerness to give this upgrade a go, adding: "Any step up to the classic bacon sandwich will have to be sampled. If Marco says it then I'm trying it."

A third chimed in with: "I know I'm going to try this." Meanwhile, someone else said: "He absolutely is a food hero."

One more wrote: "The magnificent chef. Also taught Mr Ramsay the way to be the top chef that he is today. Two legends of the chef world."

It looks like Marco has food enthusiasts chomping at the bit to sample sun-dried tomatoes, drawn by the prospect of zingy, chewy additions to their dishes.

What are sun-dried tomatoes?

If you've never heard of them before, their flavour intensifies through the drying process, which can be done naturally or artifically.

This works to morph them into sweet and tangy morsels, which are perfect for adding a punch to salads, pastas and soups. They are both tangy and sweet.

The versatility of sun-dried tomatoes means they're well worth experimenting with in the kitchen - throw them in your next dish for a potential flavour revelation, especially in those bacon sarnies.