For the caramelised onions – Peel, cut in half and finely slice the onions. Drizzle enough olive oil in a saucepan, enough to almost cover the bottom. Turn on heat to full and add onions. Add the thyme, salt and pepper. Mix well and turn heat to as low as possible on smallest burner. Cover with lid. Keep checking and stirring every five minutes using a wooden spoon. This will take approx 25 minutes.

For the tomato chutney – Remove and green, wash and slice cherry tomatoes in half. In a frying pan on high heat, drizzle enough olive oil to half cover bottom. Add the cut tomatoes, salt. Toss a few times then deglaze with balsamic vinegar and turn heat to very low for a gentle simmer. About 10 minutes.

Remove the rind from the bacon, cut rasher in half and place in a dry frying pan on low heat, cook until crispy then flip over.

Slice four slices of fresh rustic bread fairly thick. Place a griddle pan on high heat and toast on each side. You want a little char but not too much. If you don’t have a griddle pan simply toast it in a toaster.

For the meat, place a frying pan on high heat with grapeseed oil. Add the garlic cloves lightly crushed. Remove any sinew from meat and season with salt and pepper. Sear in the hot oil and flip over when it has a nice brown crust. Add the butter and cook until nut brown. Baste while it’s cooking. Remove steaks and rest in warm spot.

Spread some mayonnaise on one side of each toast. Cover every part. Tear or cut up some cos lettuce leaves, place on toast. Add the bacon, tomato chutney. Slice your steaks and place on top. Top with caramelised onions and spoon on some of the garlic butter and meat juices from the pan. Using a vegetable peeler, shave a few slices and place on top of hot onions. The cheese should melt. Top with the other slice of toast mayonnaise side down. Enjoy!