Hot cross buns are easily my favourite thing about Easter - they are the perfect sweet treat, especially slathered with butter and piping hot. Another favourite thing of mine is crispy streaky bacon - so when I saw a Good Food recipe for a hot cross bacon butty I knew it would likely become a new obsession.

This Easter I knew I had to try it, so I picked up a four pack of Sainsbury's Taste the Difference buns, and got to frying.The recipe served four and I was only cooking for one so I fried off four rashers and a single bun. I placed the rashers of thin streaky bacon into a cold frying pan - I always start my bacon in a cold pan as it lets the fat render off and leads to a crispier end result.

I sliced my bun in half and once my bacon was crispy enough and had been removed from the pan, I was struck by inspiration.

Although the recipe called for grilling the hot cross buns, it seemed a shame to let all the bacon fat go to waste, so instead, I toasted the bun in the fat left in the pan.

I sliced the bun in half and placed it cross side up in the pan before gently pressing it into the fat to allow it to crisp properly. Once it was toasted, because I don’t fear death, I also generously buttered both sides before loading it up with bacon and tucking in.

It was an experience, to say the least. The bacon-fat-toasted bun melted away in my mouth, and the crisp salty bacon paired beautifully with the subtle spiced flavour of the bun.

Although it was delicious it is probably the most outwardly unhealthy thing I have ever consumed in my entire life. The sheer grease and butter content seemed to be clogging my arteries on impact but if you're brave then I’d definitely recommend giving it a go.

It may feel like a heart attack but it tastes like a dream.