To make the apple and fennel sauce, cut the tops off the fennel bulb, reserving fennel fronds for later. Core the bulb and dice into 1cm pieces. Peel and core the apples and dice into the same size as the fennel.

Heat 50g of butter in a frying pan over medium heat. When melted, add the chopped fennel and apple. Add a good pinch of salt, pepper and thyme leaves. Stir, cooking for 5 minutes or until the apple and fennel is starting to caramelise. Add the chicken stock and let simmer for 1-2 minutes or until the stock has been absorbed. Add the cream, stir to combine and simmer for a few minutes until the mix is nice and thick and the apple and fennel has softened. Remove from the heat and blitz with a stick blender.

Slice bacon rashes into thin strips and cook in a dry frying pan over medium heat until crispy and golden. Remove onto a plate lined with paper towel to absorb excess fat. Set aside.

To cook the scallops, add 50g of butter to the frying pan over medium-high heat. As soon as the butter has melted, add the scallops and season them with salt and pepper. Flip after 1 minute and cook for a further minute. Remove onto a plate.

To build the toasties, place two slices of sourdough into a board. Top with cheese, reserved fennel fronds, rocket, apple and fennel sauce, scallops and bacon crumb. Place the remaining two slices of bread on top.

Heat the frying pan over medium heat and add the remaining 50g of butter. When melted, add the sandwiches and cook for a few minutes either side until golden.

Serve with a sprinkle of salt and enjoy every mouthful!