Smashed Avo & Bacon on Toasted Sourdough

Meanwhile, cut 2 slices of sourdough per person and set aside. Lay the bacon in a single layer on a tray lined with baking paper, bake on the middle shelf until golden brown and crispy, 10-15 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Meanwhile, halve the baby plum tomatoes. Put the tomatoes into a small bowl and dress with the balsamic vinegar and a splash of olive oil. Season with salt and pepper and set aside.

While the bacon cooks, slice lengthways into the avocado. Once you reach the stone, turn the avocado around to cut it in half. Twist each half and pull it apart. Remove the stone then scoop out the flesh into a bowl. Using the back of a fork, mash the avocado until you have a chunky guacamole consistency. Halve the lime and squeeze in your desired amount of juice, season to taste with salt and pepper. Stir and set aside.

When the bacon is 8 mins from being cooked, put the tomatoes on a tray and pop on the top shelf of your oven to cook until they begin to become sticky and glazed, 6-8 mins.

Pop the pancakes in your oven until they are warmed through, 2-3 mins. Toast the sourdough in your toaster until golden. Spread the peanut butter creme fraiche mixture evenly over each pancake. Stack 2 pancakes each on a plate and sprinkle with the chopped peanuts.