Brie & bacon toasties

• thin rashers smoked bacon4
• brie↗140g g
• firm ripe pear1
• thick slices of bread2

  preferably from an uncut granary or malted wheat loaf

• pecan↗small handful

  nuts (about 10)

• rocket↗a handful of

  or watercress if you have it in the fridge, to serve

Step-by-step instructions

1. 1

   Set the grill on high and put a sheet of foil under the grill rack to catch any cooking juices and save on washing up later. Lay the bacon on the rack and grill for 2 minutes. While it is grilling, slice the cheese (aim to get about 8 long slices) and core and slice the pear.

2. 2

   Put the slices of bread under the grill as well for just under a minute until the bread is evenly toasted on one side only. Keep an eye on it – a whole minute is just that little bit too long and the bread may start to char.

3. 3

   Flick the bread over and cover the untoasted sides first with a layer of pear slices, then the grilled bacon and then the rest of the pear slices. Don't worry if it looks a little rough and ready – it all adds to the effect. Drape the brie on top and scatter over the pecans, roughly breaking them with your fingers as you go.

4. 4

   Grill for another minute or so, until the cheese is melted and oozy. Remove and eat straight away with the rocket or watercress on the side.