As we all whizz into Christmas week, busy with finishing things off before we finish work and ticking things off our lists, it’s easy to focus on the menus and shopping for the main meals and then draw a blank on lunches, snacks and simple suppers, so I’ve got a proper treat to share with you here.

This will never take longer than 30 minutes and it’s the sort of ingredients that are to hand during this time of indulgence.  It serves 2, which means that your other half will love you a little bit more.

This is what you need :

Back bacon – 4 rashers (forget this bit if you are a veggie)

Hard cheese – 85g grated (Cheddar or Red Leicester)

Brie or camembert – 85g

1/4 red onion, roughly chopped

Butter – 25g (soft or grated)

Sourdough bread – 4 slices

Fennel seeds – 1/2 tsp crushed

Caramelised onion marmalade – 2 tbsp

Figs – 2 ripe, topped and tailed, thinly sliced

Winter salad leaves

Grainy mustard

White wine vinegar – 2 tsp

Walnut oil – 2 tsp

 Cook the bacon until crispy.

Mix the cheeses with some grated onion and add pepper.

Spread the butter over the slices of sourdough.

Sprinkle over the fennel seeds.

Flip the bread over – so it’s butter side down.

Spread the onion marmalade over 2 of the slices, then top with bacon and then the figs.

Sprinkle over the cheese mixture and sandwich the other bread slices on top, butter-side up.

Heat a pan and cook the sandwich for 2-3 minutes on each side, pressing it 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 and toss in the leaves.

If you are feeling really festive and loved up, why not pack it into a little picnic basket, along with a bottle of bubbles, light the fire and have your picnic in the comfort of your own snug.  No fire, then how about a blanket or throw, some candlelight and festive music.

Trust me, you’ll get browny points all round!  Enjoy x