Rosemary Aioli BLT

Preheat the oven to 210°C.

Lay the bacon out on a parchment-lined baking tray. Slide into the oven for 12-13 mins, flipping halfway, until rendered and very crispy.

Meanwhile, whip up the aioli. Add the yolks and dijon to the bowl of a food processor. Finely grate in the garlic and add the juice of the lemon. Season with salt and turn the processor on. Slowly stream in the oil until you have a thick, rich aioli.

Strip the leaves from half of the rosemary and finely chop. Blitz into the aioli, season to taste and you’re all done. Tip into a bowl and set aside.

Cut the tomatoes into thick slices and season very generously with olive oil, salt and pepper. Set aside to macerate.

Once the bacon is crispy, pull it out the oven and remove from the tray, leaving the fat behind. Pop the remaining rosemary onto the tray, toss in the fat and slide back into the oven for 2 mins to crisp up. Remove and set aside.

Lay out your slices of bread (toasted, if you like) and add a generous spoon of aioli to each side. Lay down the lettuce leaves and top with seasoned tomatoes. Pile on the crispy bacon and crumble over the crispy rosemary leaves.

Add a lid, cut in half and get stuck in. Pairs perfectly with an Inch’s Cider.