Mozzarella, Bacon, Roasted Pepper and Pesto Panini

Meanwhile, chop the potatoes lengthways into 1cm slices, then chop into 1cm wide fries (no need to peel).

Pop the fries onto a large baking tray. Drizzle with oil, season with salt and pepper, then sprinkle over the dried thyme. Toss to coat, then spread out in a single layer. TIP: Use two baking trays if necessary.

Bake your herby fries on the top shelf until golden, 30-35 mins. Turn halfway through.

While everything roasts, heat a drizzle of oil in a frying pan on medium-high heat.

Once hot, lay in the bacon rashers and fry until crispy and brown, 3-4 mins on each side. Transfer to a plate lined with kitchen paper. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.

Halve the ciabatta. Spread each cut side evenly with the pesto (see ingredients for amount).

Drain the mozzarella and squeeze out as much liquid as you can. Pat dry with kitchen paper, then tear into small pieces. Grate the Cheddar.

Top each ciabatta base with the mozzarella pieces and grated Cheddar. Season well with pepper.

Once cooked, place a roasted pepper half on top of each cheesy ciabatta base. Top with the crispy bacon rashers (2 per person).

Sandwich shut with the ciabatta lids and firmly press all the ingredients inside. 

Heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the panini, 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.