To Make the Bacon Roses you will need:
A foil cupcake tray
1kg (2 1/2 pounds) of thinly sliced streaky bacon rashers
A bunch of plastic roses (see image)
Remove the rose heads from the false flowers and discard. You should be left with a plastic stamen that you can spike your bacon rolls onto. Wash the remaining plastic stems and leaves and dry well in an airing cupboard overnight.
Wrap the base of the bouquet in florist paper and sit in a vase ready to load with the cooked bacon roses
Prepare the foil tray by punching some holes in the bottom of the foil pan to allow the bacon to drain.
Sit the foil pan on top of a baking tray with a wire rack
Roll the slices of streaky bacon into rose shapes; Use one slice for small buds and two slices for larger roses
Bake at 180 degrees Celsius until cooked to taste, leave in a little longer for crispier roses but take care not to overcook or burn them. Shake the foil tray every five minutes to allow the fat to drain through.
Remove from the oven and spike onto the flowers, if the roses are too heavy trim some length off the bottom before adding to the bouquet.