Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Put the bacon in a cold non-stick frying pan and cook over a medium heat, turning until it is crisp and some of the fat has come out.
Lift the bacon from the pan and drain on paper towels while you assemble the toasties. Mix the cheeses and grated onion with some pepper. Spread the butter over the slices of sourdough and sprinkle over the fennel seeds. Flip the bread over so it’s butter-side down. Spread the onion marmalade over two of the slices and top with the crisp bacon, then the sliced figs. Sprinkle over the cheese mixture, and sandwich the other bread slices on top, butter-side up.
Heat the bacon pan again, and cook the sandwiches for 2-3 minutes on each side, pressing down with a fish slice to flatten. Cook until the cheese has melted and the sandwiches are golden and crisp on both sides. Cut in half.
For the salad, mix the grainy mustard, walnut oil and vinegar with some seasoning. Toss in the leaves and divide between 2 plates and add a sandwich to each.