Chicken, bacon & watercress baguettes

• watercress↗50g g
• crème fraîche↗100ml ml
• ½ lime
• rashers unsmoked back bacon↗6

  or 8 rashers streaky

• leftover roast chicken300g g

  or chicken breasts poached in a little stock

• small baguettes4

  or 1 large baguette, divided into 4

Step-by-step instructions

1. 1

   Grab a large handful of the watercress, roughly snap off the large stalks, then put into a mini blender or food processor (or use a hand blender) with the crème fraîche and a good squeeze of lime juice. Whizz until the watercress is finely chopped, then season with pepper and chill until ready to assemble.

2. 2

   Fry the bacon (in batches if necessary) on a medium heat for 8-10 mins, turning, until golden and crispy. Meanwhile, shred or slice the chicken.

3. 3

   Split the baguettes in half lengthways and brush the insides with the juices from the bacon pan, then pile the chicken and bacon inside. Top with a handful of watercress, then finally add a good spoon of the watercress crème fraîche before you tuck in.