Candice Brown’s Homer Simpson Samwige

Method

Preheat the oven to 200C/180c fan /Gas 6

Slice the baguette lengthways but not all the way through and open it up.

Butter the whole baguette with softened butter.

Place the bacon in a frying pan over a medium-high heat and fry until crispy.

Place the eggs in a saucepan of boiling water and boil for 6 minutes. Remove from the hot water and place in a bowl of iced water for 5 minutes.

Slice the vegetables and place on a baking tray with olive and sprinkle with salt and pepper, paprika, chilli flakes and cumin seeds. Mix with your hands and place in the oven for 6 minutes.

Grate the cucumber coarsely and squeeze out excess water. Mix with the Greek yoghurt, salt and pepper, oregano, lemon juice and zest, mint, dill and crushed garlic.

Roughly chop the spinach and finely slice the tarragon. Place in a bowl and mix.

Peel the eggs and place in the bowls – with a fork squish and break down the eggs and mix in mayonnaise and salt and pepper.

To construct the baguette – Start at one end and in one 1/4 of the baguette spread some onion chutney, then the sliced brie and top with bacon.

For the 2nd quarter, shred the chicken with 2 forks and add on to the baguette, add slices of red pepper antipasti and top with the tzatziki and gem lettuce.

For the 3^rd quarter of the baguette dollop on the egg mayonnaise and spinach mix and level out.

For the final quarter of the baguette spread over the humous, top with the roasted warm vegetables, crumble over the feta and tear up some basil.

Close the baguette and serve on a massive serving plate or board.