100g wild mushrooms

1 sprig of thyme

75g of chopped bacon

1-inch thick piece of sourdough

50g cooked chickpeas

Preheat a frying pan to a medium-high heat. Begin by grilling the sourdough, drizzle some oil on the bread.

Add the bacon to the pan with mushrooms and a splash of olive oil.

Cook for 5 minutes. Add thyme and chickpeas. Season to perfec- tion and cook for 3-4 minutes.

Serve together on a plate with bacon mixture over the top of the sourdough bread.