Bacon, goat's cheese, & fig jam pan-fried panini

a) Heat a drizzle of oil in a large frying pan on medium-high heat. b) Once hot, lay in the bacon rashers and fry until crispy and brown, 3-4 mins on each side. Transfer to a plate lined with kitchen paper. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly. c) Meanwhile, halve the ciabatta. d) Spread the goat's cheese over the base of each ciabatta and the fig jam over the lids.

a) Chop each cooked rasher of bacon in half widthways, then lay on top of the goat's cheese and sandwich shut with the ciabatta lids. b) Wipe out your frying pan and return to medium-high heat with a drizzle of oil. Once hot, add the panini, pressing down with a spatula or heavy-bottomed pan. c) Cook, pressing occasionally, until the bread is golden and toasted and the cheese has melted, 2-4 mins on each side.

a) In a small bowl, combine the cider vinegar, sugar and olive oil for the dressing (see pantry both amounts). Season with salt and pepper, then add the rocket and walnuts and toss to coat. b) Once cooked, slice your panini diagonally and share between 2 serving plates. c) Serve with the dressed walnut and rocket alongside to finish. Enjoy!