Apricot Jam, Crispy Onion and Goats Cheese Panini

Meanwhile, halve, peel and thinly slice the onion.

Heat a drizzle of oil in a large frying pan on medium heat. Once hot, add the onion, season with salt and pepper and fry, stirring occasionally, until golden, 10-12 mins.

Add the honey (see pantry for amount) and cook until caramelised, 1-2 mins more.

Meanwhile, trim and halve the green beans. Peel and grate the garlic (or use a garlic press).

In a medium bowl, combine the cider vinegar with the sugar and oil for the dressing (see pantry for both amounts). Season with salt and pepper and set aside for now.

Heat a drizzle of oil in a frying pan on medium-high heat. Once the pan is hot, add the green beans and stir-fry until starting to char, 2-3 mins.

Stir in the garlic, then turn the heat down to medium and cook for 1 min.

Turn the heat down to medium, then add a splash of water and immediately cover with a lid or some foil. Cook until the beans are tender, 4-5 mins. 

Remove the pan from the heat, transfer to a bowl and cover with a lid of foil to keep warm.

Give the frying pan a quick wipe out. Halve the ciabatta.

Spoon the caramelised onion onto the base bun. Crumble on the goats cheese, drizzle on the apricot jam, then top with the crispy onions. Sandwich shut with the ciabatta lids and firmly press all the ingredients inside.

Return the now empty frying pan to a medium-high heat with a drizzle of oil.

Once hot, add the paninis, pressing down with a spatula or heavy-bottomed pan. Cook, pressing occasionally, until the bread is golden and toasted and the cheese has melted, 2-4 mins per side.