Make a kind of bacon weave, alternating rashers to completely cover with plenty of overlap, in a sealed tray, letting the rashers go up the sides, forming a kind of dish. Squirt honey over it – drizzling enough that every rasher gets a decent amount. Sprinkle on smoked paprika. Plenty of it. I then used a grinder we got from M&S, with smoked paprika and chipotle chilli. Just chilli will probably do fine, as long as you used plenty of smoked paprika above. A chilli sauce like Lingham’s or Sriracha would probably work nicely too.
Grill until nicely crispy.
There’s bacon, with its own saltiness, playing off against the sweetness of the honey, which always works well. The smoked paprika, though, adds an element of chorizo to it, to delicious effect, and that and the chilli adds a bit of bite. Nom.