4 slices sourdough bread about one centimetre thick
1 clove garlic
5 – 6 fresh thyme sprigs
1 medium Bramley apple
8 rashers of dry-cured bacon
50 ml maple syrup
A bunch of rocket leaves
Peel the apple and cut it into quarters. Remove the core and cut each quarter into neat slices.
Lay the bacon rashers onto a grill tray and grill until cooked and the fat is beginning to crisp a bit.
Toast the slices of sourdough, brush them with olive oil and then rub the surface with the cut side of the garlic clove.
Fry the slices of apple in the olive oil until they start to brown.
Place a slice of sourdough on each plate and arrange the apple slices and bacon on top.
Scatter with thyme leaves, drizzle with maple syrup and garnish with the rocket leaves.