Bacon and cheese nachos with guacamole and sour cream

For the bacon, heat the grill to medium-high, and lay the bacon on a greased baking tray. Grill the bacon until crispy, about 10 – 15 minutes, keeping a close eye to avoid burning. Remove from oven and place on paper towel until needed. Keep the grill on medium heat.

For the cheese sauce, place the butter in a medium pot and melt over medium heat. Add the flour and stir with a wooden spoon to make a smooth paste. Cook, about 2 minutes, before adding the milk, stirring constantly as the sauce thickens and comes to a boil. Once the sauce has thickened enough to coat the back of a spoon and the flour taste has cooked out, remove from heat. Add the 120g grated mature Cheddar and the remaining ingredients, stirring well to melt the cheese. Season to taste and set the sauce aside.

For the guacamole, place all of the ingredients in a serving bowl and mash together with a fork.

To assemble, layer the nachos and half of the 150g grated mature Cheddar in an ovenproof serving dish, then pour over the cheese sauce and sprinkle over the remaining grated Cheddar. Grill, about 3 – 5 minutes until melty and bubbly, then remove from oven and crumble over the crispy bacon. Serve with the guacamole and sour cream alongside. Tuck in and enjoy!