Melt the butter in a small frying pan (skillet) over a medium heat and add the thyme leaves. Add the peach slices and leave to caramelise for 5 minutes before turning them and adding the bacon. Cook the bacon on both sides until crispy – this could take 15–20 minutes because of the extra butter caramelising the peaches.

Spoon the bacon, peaches and some of their cooking juices onto a slice of sourdough. Add the brie and some watercress, then either top with another slice of bread or eat as an open sandwich.